Sharpen your sweet tooth and pour the coffee. It’s time for cake! Dara this week is sharing her Top 5 places for cake in the Twin Cities. She’s searched high and low for different kinds, different tastes and things she thinks everyone will enjoy. It’s the Top 5 Cakes in the Twin Cities (ok there are 6….but there’s a tie)!

(credit: Taste of Love Bakery Facebook Page)

Taste of Love
870 Dodd Rd.
St Paul, MN 55118
(651) 321-4455
http://tasteoflovebakery.com/

Taste of Love is a bakery in W. St. Paul that opened last November. A new kid on the bakery scene but some really great flavors like a peanut butter and jelly, and a pumpkin cake with caramel pecan filling and terrific cream cheese icing.

(credit: Wuollet Bakery Facebook Page)

Wuollet’s in Edina Plus Several Other Locations (Tie)
3608 W 50th St.
Minneapolis, MN 55410
(612) 922-4341
http://www.wuollet.com/

Almost all Twin Cities bakery fans have either been, tried or heard of Woullet’s. The reason for that is because they do a fantastic job. Ask Dara and she’ll mention the soufflé cake. That soufflé cake is just the basic, perfect cake in her mind!

credit: http://www.cafelatte.com

Cafe Latte (Tie)
850 Grand Ave.
St Paul, MN 55105
(651) 224-5687
http://www.cafelatte.com/

Cafe Latte is a Grand Avenue restaurant in St. Paul with a tremendous bakery. And on a list of top cakes, how can Dara leave out the home of the Turtle Cake as big as a Thanksgiving turkey? She can’t. Full of wonderful cakes, tortes, cupcakes and you can’t miss the renowned turtle cake.

(credit: CBS)

Salty Tart
920 E Lake St.
Minneapolis, MN 55407
(612) 874-9206
http://www.saltytart.com/

Located in the Midtown Global Market (can also be found at the Minneapolis Farmer’s Market), Salty Tart is the home of James Beard Award winning Pastry Chef Michelle Gayer. Her stylish to free-form rustic creations are a unique entry into the Minneapolis baking scene. The Surly Furious chocolate cake (yes, the beer), a delicious vanilla bean cake, and always delicious buttercream are a few of the cakes to check out!

(credit: CBS)

French Meadow
2610 Lyndale Ave S.
Minneapolis, MN 55408
(612) 870-7855
http://www.frenchmeadowcafe.com/

Some cake for the health-conscious? True. French Meadow does crazy good gluten-free cakes with many different selections. Things like chocolate dip (no soy, no nuts), pretty in pink (no nuts), a coconut almond coconut white cake with a big fluffy white frosting; rose cake, gluten free and vegan, dense Venezuelan chocolate-like a brownie, No-No-No Cake (no dairy, no flour, no eggs); fresh beets cake and more. They also do Cupcakes gluten-free and vegan too!

(credit: Crystal Grobe)

However, if you’re looking for a salad dressing with more complexity, I have you covered on that end too. This is one of my favorite vinaigrettes and my go-to for dressing salads and lightly steamed vegetables.

Simple Vinaigrette
1 tbsp Dijon mustard
1 small garlic clove, minced
1 tsp shallot, minced
½ tsp sugar or honey
½ tsp salt
½ tsp freshly ground black pepper
¼ cup red wine vinegar
1 tbsp white wine vinegar
¼ cup olive oil
¼ cup flax seed oil

In a Mason jar, combine all ingredients and shake vigorously until combined. Alternatively you can use a food processor and slowly add olive and flax oil until incorporated.

Fish…it’s always been here and it always will, right? Well, we used to think the same thing about Buffalo and the Dodo Bird. Then all of a sudden, one day they’re gone. Luckily, we’re capable of learning from our past mistakes and change our behaviors. And that brings us to seafood, or sustainable seafood. Bluefin Tuna is delicious. But is eating that any different than a wild tiger right now? Or a rhino? Over-fishing is now causing us to answer “no”. So where CAN you get the best, sustainable seafood in the Twin Cities? Dara has you covered and here’s her Top 5!

(credit: CBS)

The Oceanaire Seafood Room
50 S. 6th St.
Minneapolis, MN 55402
(612) 333-2277
http://www.theoceanaire.com/Home.aspx

From the old digs inside the Hyatt Hotel, to the brand-new fancy digs on 6th street, The Oceanaire has been “the” seafood restaurant for expense accounts for many years. But now you can feel good about what you’re eating there too as Oceanaire is now offering nothing but sustainable choices. Oceanaire is not just for people with thick wallets either. Check out their fabulous Happy Hour and maybe the most economical Oyster selection in the Twin Cities!

(credit: Meritage Facebook Page)

Meritage
410 St. Peter St.
St. Paul, MN 55101
(651) 222-5670
http://meritage-stpaul.com/

Meritage is almost a little slice of Paris in downtown St. Paul. Get ready for some butter. But what puts Meritage on the menu in Dara’s Top 5 Sustainable Seafood Restaurants are the Oysters. Specifically, sustainable, farm-raised Oysters. Mix in a world-class wine list, the atmosphere of a Michelin Starred Paris restaurant and you have a seafood feast for your senses waiting for you in Old St. Paul!

(credit: Cafe Cyan)

Smack Shack
603 Washington Ave. N.
Minneapolis, MN 55401
(612) 259-7288
http://smack-shack.com/

People LOVE Smack Shack. Dara REALLY loves Smack Shack. If you were a downtown Minneapolis worker and took advantage of their food truck, you know what we mean. Now they have a brick and mortar location in the Minneapolis Warehouse District where they churn out the best lobster in town. From Lobster rolls, salads, even Lobster Mac & Cheese, Smack Shack does one thing and they do it better than anyone. Conscious free seafood and done to perfection. What’s not to love?

(credit: Masu Sushi & Robata Facebook Page)

Masu Sushi & Robata
330 Hennepin Ave. E.
Minneapolis, MN 55414
(612) 332-6278
http://masusushiandrobata.com/

Sushi is as much to blame for the ocean’s worst troubles, such as the disaster that is Bluefin Tuna now. So, can a sushi restaurant do good, sustainable seafood? You’re darn right they can! Masu in Northeast Minneapolis (also at the Mall of America) makes wonderful…and sustainable…sushi. It’s Dara’s pick for the best Sushi in Minnesota. Also recommended for delicious Ramen and their terrific service.

(credit: CBS)

Sea Change in the Guthrie Theater
806 S. 2nd St.
Minneapolis, MN 55415
(612) 225-6499
http://seachangempls.com/

Chef Jamie Malone and Sea Change have made lists before on wcco.com (along with many others) and for good reason. Fresh off of being named one of the Top Ten Best New Chefs in the Country by Food & Wine Magazine, Jamie is back because of the unbelievable job they do with sustainable seafood. It’s a fantastic restaurant located in the scenic new Guthrie Theater and the food Jamie and her staff put out is ethical, well done, and downright delicious. If you’re looking for a seafood splurge that can make you feel good about what you’re eating, Sea Change is the spot!

As the weather turns warmer (we promise it will, trust us), maybe it’s a good time to take the top down, enjoy a burger and a malt and take in a warm evening at a drive-in? Everyone remembers the classic drive-in restaurant. Did you know there are several, including really great ones, still around the Twin Cities? Dara jumped in the car to check out some and shares her favorites. It’s the Top 5 Drive-Ins in Minnesota…roll down the window and enjoy!

(credit: CBS)

The Peppermint Twist in Delano
115 Babcock Blvd.
Delano, MN 55328
(763) 972-2572
http://www.thepepperminttwist.com/

Out on highway 12 past Wayzata is the Peppermint Twist in Delano, Minnesota. Delicious burgers but really known for the ice cream and the wonderful shakes. Also great for the kids. The Peppermint Twist has a Teddy-Bear park with plenty of photo ops for the kids and a fun place for them to spend some time. Close to Lake Rebbecca Park Reserve also so you can make an entire day out there with the family (and the dog!).

(credit: Drive In Restaurant Website)

The Drive In Restaurant in Taylors Falls
572 Bench St.
Taylors Falls, MN 55084
(651) 465-7831
http://www.taylorsfalls.com/index_old.html

Simple name, great place according to Dara! On the border of Minnesota and Wisconsin in beautiful Taylors Falls, the Drive In Restaurant makes their own Root Beer including possibly the best Root Beer Float in Minnesota. With a great burger and a Patty Melt Dara says is even better, the Drive In should be a must-stop. You can also play a little Mini-Golf while there and of course there’s the scenic Paddle Boat tours on the St. Croix!

(credit: Wagner’s Facebook Page)

Wagner’s Drive-In
7000 W Broadway Ave.
Minneapolis, MN 55428
(763) 533-8262
http://www.wagnersdrivein.com/

It’s the classic Minnesota Drive-In. The greatest Drive-In burger, terrific fried-chicken and all around good food. The place itself is a little on the scruffy side, on the edge of the frontage road and doesn’t have the greatest atmosphere, but the food really makes up for that.

(credit: Gordy’s Hi-Hat Website)

Gordy’s Hi Hat Restaurant
415 Sunnyside Dr.
Cloquet, MN 55720
(218) 879-6125
http://www.gordys-hihat.com/

Now we’re working way outside the Twin Cities metro area where we find the amazing Gordy’s Hi Hat in Cloquet, Minnesota! Since 1960, it’s been a family favorite stop on the way to Duluth, the North Shore and a gateway to far northern Minnesota. They make an amazing, hand-pattied, fresh burger and it makes all the difference. Last summer’s horrible flooding that affected Cloquet is now a memory and Gordy’s is open so get in the car, head to north and enjoy one of the finest burgers in Minnesota!

(credit: Dari-ette Drive In Facebook Page)

Dari-ette Drive In
1440 Minnehaha Ave E.
St Paul, MN 55106
(651) 776-3470
https://www.facebook.com/Dari-ette-Drive-In/

According to Dara, this one shouldn’t be a shock. The Dari-ette is an institution of Midwestern joy! There’s a bit of Italian heritage that kind of sets it apart from the pack. The red sauce is terrific. Get it as a side with the Italian Sausage Patty Sandwich and you won’t regret it. Dara also loves the fried chicken, the banana malt and pretty much everything else! The charm, the history, the food and atmosphere make the Dari-ette the best Drive-In according to Dara in Minnesota!

Some of my favorite things have been found at garage sales. Unique kitchen tools like my old-time manual food processor used for quickly grating cheese or potatoes, wooden wine boxes are great for both storing wine and decorating, and thanks to garage sales I have a decent collection of cigar boxes for storing little things around the house.

My most used purchase has to be the Very Vegetarian cookbook that I picked up for $1. At the time I had no clue that “very vegetarian” actually meant “vegan” as I was simply attracted to the wide array of vegetable focused recipes. Over the years I’ve cooked my way through the book and recently made a recipe that quickly became a favorite: Red Onion Pickles.

(credit: Crystal Grobe)

Not only are these pickles easy to make, they are a great accompaniment to many dishes and I’ve found myself eating them raw, adding them to tacos, and making quick snacks of baguette slices, cream cheese, and red onion pickles.

Red Onion Pickles
(from Very Vegetarian by Jannequin Bennett)

3 large red onions, peeled and cut into slices
½ cup + 2 tbsp red wine vinegar
¼ cup water
¼ cup sugar
¼ tsp salt
1 whole clove
3 black peppercorns

In a small saucepan, combine vinegar, water, sugar, salt, clove, and peppercorns. Bring the mixture to a boil.

Divide sliced onions between 2-3 Mason jars and pour hot liquid over onions. Stir gently and let cool slightly on the counter before sealing jars and storing in the refrigerator. Let onions sit at least one hour before using. Onions should keep for a couple of weeks.

It’s easy to do. Everyone does it. But it’s hard to do well. Let alone great! And Dara did some digging and now she’s sharing it with you. It’s time to reward the best of the Fish and Chips in the Twin Cities and here is Dara’s Top 5!

(credit: CBS)

Morrissey’s Irish Pub
913 West Lake Street
Minneapolis, Minnesota 55408
(612) 465-8555
http://morrisseysuptown.com/

It’s brand new. But it’s great according to Dara! This Uptown “Irish Pub” on Lake Street is doing a really good fish and chips with a large filet of Cod. The fish wins this one over. The chips, according to Dara are “just ok”. Crisp and a really big serving of fish make this one just right for this newcomer.

(credit: grovelandtap.com)

The Groveland Tap
1834 St Clair Ave.
St Paul, MN
(651) 699-5058
http://www.grovelandtap.com/

The Blue Plate Restaurant Company is really the winner on this one, number 4 on Dara’s list. They all take Fish and Chips pretty seriously. But the best of the bunch according to Dara is the Groveland tap. It’s very crisp, very fresh and the Groveland does a Friday Night All-You-Can-Eat Fish Fry and what’s more classic Minnesota than that??? Exactly.

(credit: Amy Rea)

Sea Salt Eatery
4825 Minnehaha Avenue
Minneapolis, MN 55417
(612) 721-8990
http://seasalteatery.wordpress.com/

Let’s start with this (since we are in the winter that won’t end)…yes, Sea Salt is open. It’s the little shack near Minnehaha Falls, right in the park, and they do a mean fish and chips. It’s some of the freshest in town and the scenery of the park certainly adds to the wonderful food at Sea Salt.

(credit: Mac’s Fish And Chips)

Mac’s Fish and Chips
1330 Larpenteur Avenue West
Saint Paul, MN 55113
(651) 489-5299
http://www.macsfishchipsstrips.com/

It’s now the official “Fish and Chips” of Target Field for the next time you hit a Twins game. That makes it a good #2 on Dara’s list. The long lines of Lent are gone and now would make a good time to make a trip to St. Paul. Mac’s is an institution and while they make a mean Cod Filet, check out the Halibut for a change in the classic Fish.

Photo Credit: Anchor Fish & Chips

Anchor Fish and Chips
302 13th Avenue Northeast
Minneapolis, MN 55413
(612) 676-1300
http://www.theanchorfishandchips.com/

This is not new. This should not be a surprise. The best Fish and Chips in the Twin Cities is at Anchor in Nordeast Minneapolis. It’s a classic “British” pub with classic Fish and Chips. The filet you get is as big as your forearm and the chips are big and meaty (do NOT forget the side of curry or English gravy for your chips). Want a downside? You will wait for a table. It’s always busy and there’s good reason for it. Anchor is the best Fish and Chips in the Twin Cities!

The Twin Cities Fried Chicken scene….is weird. Well, according to Dara. There’s never been a quintessential fried chicken place in the Twin Cities. So, Dara took it upon herself to suffer through tasting the best fried chicken the Twin Cities has to offer over the last few weeks and here’s her list of the best of the crispy bunch!

(credit: Wise Acres Eatery Website)

Wise Acre Eatery
5401 Nicollet Ave.
Minneapolis, MN 55419
(612) 354-2577
http://www.wiseacreeatery.com/

Wise Acre Eatery is a “farm-to-table” restaurant on the south side of Minneapolis that is actually connected to a farm in Plato, MN. It’s the old-fashioned, family-farm, classic fried chicken you remember from your childhood. According to Dara, the skin is nice and crispy but what sells this fried chicken is the unbelievable meat inside. It comes with a side of pickles and potato salad in the perfect picnic bundle. Be warned however, this is not the cheapest on the list. Wise Acre’s fried chicken comes in at a whopping $24. You’re getting the best of the farm-to-table chicken but you’re also paying a premium for it.

(credit: CBS)

Art Song’s Wings
647 University Avenue West
Saint Paul, MN 55104
(651) 224-9464

On the other side of the cost scale comes a tiny, but classic, dive in St. Paul called Art Song’s Wings at University and Dale. This is one of the last of the neighborhood institutions as all the wing places have seemingly closed up in the last few years. Big, fat chicken wings fried to perfection at Art Song’s is what puts them on the list. Dara also recommends the delicious Collard Greens at Art Song’s in St. Paul!

(credit: The Left Handed Cook Twitter Page)

The Left Handed Cook in the Midtown Global Market
920 E. Lake St.
Minneapolis, MN 55407
(612) 208-0428
https://twitter.com/thelefthandedMN

The Left Handed Cook is a stall in the Midtown Global Market. Self described as “Add 1 part Comfort Food, 1 part Asian flavors, a dash of Rock & Roll, a pinch of country and let it simmer in the melting pot that is LA = The Left Handed Cook.” Sound good? Try the “Winner, Winner 21 Spice Fried Chicken” and you’ll see why Dara loves them so much. They’re boneless wings so purists may balk at the inclusion. But, as Dara says, they have the innovation and uniqueness to make them well worth seeking out!

(credit: Loring Kitchen and Bar Facebook Page)

The Loring Kitchen and Bar
1359 Willow St.
Minneapolis, MN 55403
(612) 843-0400
http://www.loringkitchen.com/

The only, classic, fried in a cast-iron skillet, southern style, buttermilk marinated fried chicken Dara could find is in, of all places, Loring Park! This is the sweeter, lighter and classic American Fried Chicken and that’s what puts it #2 on Dara’s list of the best Fried Chicken.

(credit: Moto-i Facebook Page)

Moto-i Sake Brewery and Izakaya
2940 Lyndale Ave S.
Minneapolis, MN 55408
(612) 821-6262
http://www.moto-i.com/

Let’s just say, when you start a list of the Best Fried Chicken, you don’t expect to end up at a Sake Brewery in south Minneapolis. So why is Moto-i #1 on this list? It’s the “JFC” or Japanese Fried Chicken and it’s Dara’s favorite in the Twin Cities. Chef Omar is fairly new to Moto-i and he’s one to watch according to Dara. The chicken is marinated for 24 hours and dusted with Togarashi, a Japanese red pepper and spice blend. The chicken takes on a salty, crispy and delicious flavor that makes it irresistible. Plus, they make another type of fried chicken called Chicken Karaage and you can even do a “fried chicken tasting menu”! When it’s taken this seriously, Japanese, American or whatever, it’s got to be good.

Everyone loves pizza! And suddenly, the Twin Cities are full of great pizza and pizza slices. From the Neapolitan to the New York Slice to the Chicago Deep Dish and more, the Cities has some great pies. But what about getting just a single slice? Dara scoured the pizza joints for the quintessential East Coast “slice” and here’s her Top 5!

(credit: Victoriano’s Facebook Page)

Victoriano’s NY Style Pizza & Pasta in Stillwater
402 Main Street North
Stillwater, MN 55082
(651) 430-3700
http://www.pizzastillwatermn.com/

A very city-feeling place in downtown Stillwater that does a great slice. Crispy underneath, a little sweet, a little spicy and a lot of delicious! Think about a slice next time you’re antiquing your way through Stillwater!

(credit: CBS)

Fat Lorenzo’s in Minneapolis
5600 Cedar Ave S
Minneapolis, MN 55417
(612) 822-2040
http://www.fatlorenzos.com/

A tiny, old-school New York kind of place near Lake Nokomis, Fat Lorenzo’s does a few things well. Homemade Gelato and sub sandwiches are among their specialties. But it’s the pizza slice that keeps them coming back to Fat Lorenzo’s after a stroll around the lake!

(credit: Bryn Mawr Pizza Facebook Page)

Bryn Mawr Pizza & Deli in Minneapolis
404 Cedar Lake Road South
Minneapolis, MN 55405
(612) 377-5501
http://www.brynmawrpizzaanddeli.com/

Bryn Mawr Pizza and Deli (also known as Fast Freddies) is a family owned pizzeria and sandwich shop located in the heart of Downtown Bryn Mawr in Minneapolis. Both the dough and the sauce (among quite a few other things) are made from their own recipes in the restaurant. Bryn Mawr Pizza makes a delicious slice for those on the west side of town.

(credit: Broders Twitter Page)

Broders Cucina Italiana in Minneapolis
2308 West 50th Street
Minneapolis, MN 55410
(612) 925-3113
http://broders.com/

Most people think of the amazing pasta bar when it comes to Broders. But across 50th Street is the Cucina Italiana and with that, a fabulous slice of East Coast Pizza. It’s probably the thinnest variety on the list but when it comes to homemade ingredients done the right way, Broders is at the top of many lists including this one.

(credit: Hello Pizza Facebook Page)

Hello Pizza in Edina
3904 Sunnyside Road
Edina, MN 55424
(952) 303-4514
http://hellopizza.com/

It’s the new kid on the Pizza block. Ann Kim, who started the cult favorite Pizzeria Lola in Edina a couple of years ago, decided to launch a new place based off of the “grab and go” pizza slices you’d find in any New York neighborhood. It’s brand new, it’s thin and doughy, the sauce sweet and spicy, the toppings homemade (including the sausage!) and the results are pitch-perfect. As Dara says, it’s the most delicious “cheap” dinner you’ll find in town.

Now, I know what you’re thinking and yes, those are the same chia seeds you see on the ch-ch-ch-chia commercials and they happen to be very good for you. Packed with omega-3 fatty acids and soluble fiber, they are becoming quite a popular superfood. When chia seeds meet liquids, they turn into a gel making it perfect for thickening puddings like this one.

The other piece that attracted me to this recipe was the opportunity to use the rest of those beautiful oranges I talked about last week and poaching them in a honey mixture was quite simple.

Honey Poached Oranges
(adapted from What’s Cooking Good Looking)

1-2 navel oranges, peeled and segmented
1 cup water
½ cup orange juice
1 tsp vanilla
3 tbsp honey

Bring water, orange juice, vanilla, and honey to a boil in a small saucepan. Lower heat and simmer for 10 minutes. Add orange segments and simmer for an additional 10-15 minutes or until liquid is reduced by half. Use orange segments on top of chia pudding, yogurt, or ice cream.

MINNEAPOLIS (WCCO) – One bar comes to mind for most WCCO viewers when they hear the term “Juicy Lucy,” and that place is Matt’s Bar in south Minneapolis.

Scott Nelson owns Matt’s, and he says they crank out a mind-boggling number of cheese-filled burgers – which they call “Jucy Lucys” – on a daily basis.

“On an average day, we’ll probably go through 400 Jucys, and on a real busy day we’ll go through 800 Jucys,” Nelson said.

That’s a huge number when you see the tiny grill responsible for their brand of burger bliss. Cook Tony Stanton says the equipment at Matt’s has something to do with the unique taste of their Lucys.

“I think a lot of it is from the grill, because you can try to replicate it at home and it’s just not the same,” Stanton said.

The grill – just like the vinyl wallpaper, wooden duck decorations and Matt’s in general – is a throwback. And Scott Nelson likes it that way.

“One of the things I did when I bought the place…I had customers telling me immediately ‘Don’t change the place,’” Nelson said.

That lack of change is one of the reasons Matt’s has been able to survive for 60 years – that and their signature sandwich.

“I think that without the advent of the Jucy Lucy and how it’s developed over the years as kind of a ‘Minnesota’s Philly Cheesesteak’ as we’d say, I don’t think we’d be in the same spot,” he said.

Today the Jucy Lucy accounts for about 85 percent of the bar’s sales. And Matt’s has some of their earliest customers to thank.

“I think this kind of sprung out of simply the customers wanting to try something different. Putting a piece of cheese inside two patties, call me crazy, but it worked,” he said.

The name came from a customer who bit into the burger and had molten cheese shoot everywhere. He exclaimed, “That’s one Jucy Lucy!”

And the spelling of “Jucy Lucy” is due to a printing error on Matt’s menus. They kept the ‘I’s out because they thought it was unique.

After just one bite of a Matt’s Jucy Lucy, it’s easy to see why their burger is still the best after all these years.

“We pride ourselves on pretty much, in this world of change – constant change – of just being comfortably the same,” Nelson said.

Saturday on WCCO Radio’s new food show, “Off The Menu” Twin Cities Food Critic for Minneapolis-St. Paul Magazine Dara Moskowitz Grumdahl shares her picks for a “Top of the Twin Cities” list. The fanciest restaurants in the Twin Cities do many things well, but maybe the most unique and artful of them are the pastries and desserts.  This Saturday, it was the top 5 Pastry Chefs in the Twin Cities according to Dara!

Cosmos is best known for decadent desserts and amazing martinis. (Credit: cosmosrestaurant.com)

Khahn Tran at Cosmos in the Graves
601 1st Ave N
Minneapolis, MN 55403
(612) 312-1168
http://www.cosmosrestaurant.com/

Cosmos Restaurant, in the Graves 601 Hotel on the 4th floor (also available in Bradstreet Crafthouse on the 1st floor), is often an overlooked gem of fine Twin Cities restaurants. Khahn Tran does amazing things with pastry, is extrememly technically proficient and precise. Dara recommends going to Cosmos and getting a dessert course if you are an admirer of fine pastry work.

(credit: CBS)

Diane Yang at La Belle Vie
510 Groveland Ave
Minneapolis, MN 55403
(612) 874-6440
http://www.labellevie.us/

There probably isn’t a finer example of great dining in the Twin Cities better than La Belle Vie. A James Beard winner for “Best Chef” in 2009 is just one example of what they do right at La Belle Vie, from food to service and everything in between. That includes Diane Yang and her unbelievable pastries. She does very delicate work with excellent work in the creamier flavors. Think of subtle touches like the vanilla in a dessert and nobody balances the flavors like Diane Yang at La Belle Vie.

(credit: CBS)

Niki Francioli at Sea Change in the Guthrie Theater
806 S 2nd St
Minneapolis, MN 55415
(612) 225-6499
http://seachangempls.com/

Located inside the gorgeous Guthrie Theater, Sea Change made it’s name serving sustainable and delicious seafood. But Niki Francioli doesn’t let it end on the beach as she makes dessert just as amazing. Niki is one of Minnesota’s more avant-garde pastry chefs. She’ll wow you with plate effects and crumbles. If you are interested in the next wave of pastry chefs, check out Niki at Sea Change!

(credit: CBS)

Alexandra Motz at Union
731 Hennepin Ave
Minneapolis, MN 55403
(612) 455-6690
http://unionmpls.com/

Union is a newcomer to Minneapolis and Twin City diners. They’re retractable roof and fancy new food at the old Shinders on Hennepin has wowed people so far. But early returns on the desserts have been fabulous. Alexandra Motz does remarkable things with things like deep chocolates, blood orange sorbets, delicious Quenelles and more make it a great spot to take a girlfriend out for a birthday treat or another special occasion.

(credit: CBS)

Krista Steinbach at The Bachelor Farmer
50 2nd Ave N
Minneapolis, MN 55401
(612) 206-3920
http://thebachelorfarmer.com/

The Bachelor Farmer is housed in a historic brick-and-timber warehouse located in the North Loop neighborhood of Minneapolis. They’ve become a darling of fine food diners in Minnesota with their Scandinavian-inspired menu and things like growing its own produce on a small farm located on the roof! But pastry chef Krista Steinbach keeps the dessert course rolling along too. From incredible little pies, to magnificent brioches and maybe the best brunch in the Twin Cities, make sure you keep the Bachelor Farmer on your dessert list!

I’ve been trying to pare down my magazine collection which has gotten a little out of control recently. I’m not sure of the ideal way to do this because I’ve amassed a lot of content but in the meantime I’ve simply been tearing out recipes I like. I must have subscribed to or been given Food Network Magazine at one point because I came across an incredible recipe over the weekend and it involves two of my favorite foods: pretzels and cheese.

(credit: Crystal Grobe)

These little pretzel coated cheese nuggets are meant to resemble eggs, so they’d be great to make for Easter or even April Fool’s Day or heck, you can be like me and just make them for a Sunday afternoon snack. They are a little putzy to assemble but can be prepped ahead of time and refrigerated until you’re ready to fry and bake them. I’ve found that using a frying thermometer is incredibly helpful to get just the right temperature and they only take a few minutes to cook after assembling.

Pretzel-Crusted Fried Cheese
Makes 12
From Food Network Magazine, April 2011

Note: I used Monterey Jack cheese and it worked just as well as provolone or mozzarella. Don’t be alarmed if you have a lot of crushed pretzels leftover. The leftovers can be used as breading for chicken or fish.

For the Fried Cheese:
8 ounces provolone or part-skim mozzarella cheese, cubed
2 tablespoons grated parmesan cheese
4 ounces yellow cheddar cheese, cubed
1 1/2 cups plus 2 teaspoons all-purpose flour
1 8-ounce bag thin pretzel sticks
Freshly ground pepper
4 large eggs
5 tablespoons spicy mustard
Peanut oil, for frying

For the Sauce:
2 tablespoons horseradish, drained
1 tablespoon spicy mustard
1/4 cup sour cream

Make the fried cheese: Pulse the provolone and parmesan in a food processor until the cheese gathers into a ball; transfer to a bowl. Pulse the yellow cheddar and 2 teaspoons flour in the food processor until smooth. Form teaspoonfuls of the yellow cheddar mixture into 12 small balls; roll between your hands until smooth. Transfer to a plate and freeze until firm, about 15 minutes.

Wipe out the food processor. Add the pretzels and pulse until finely ground with a few chunks; transfer to a shallow dish. Mix the remaining 1 1/2 cups flour and 1/2 teaspoon pepper in another dish. Whisk the eggs and mustard in a third dish.

Roll tablespoonfuls of the provolone mixture into 12 balls, then flatten into disks. Put 1 yellow cheddar ball on each disk, then shape the provolone around it, enclosing the cheddar. Roll into an egg shape.

Dip the cheese balls in the egg mixture, then dredge in the flour; return to the egg mixture, then roll in the pretzel crumbs, turning to coat. Refrigerate at least 20 minutes and up to 3 hours to set the coating.

Preheat the oven to 350 degrees F. Heat 1/2 inch peanut oil in a saucepan until a deep-fry thermometer registers 360 degrees F. Fry the cheese balls in batches, turning, until golden, 30 seconds to 1 minute. Remove with a slotted spoon and transfer to a rack set in a baking dish. Bake until heated through, 5 to 7 minutes.

Make the sauce: Whisk the horseradish, mustard and sour cream in a bowl. Serve with the fried cheese.

Saturday on WCCO Radio’s new food show, “Off The Menu” Twin Cities Food Critic for Minneapolis-St. Paul Magazine Dara Moskowitz Grumdahl shares her picks for a “Top of the Twin Cities” list. This Saturday, it was the top 5 Chips and Dips!

(credit: CBS)

Cheetos at Haute Dish
119 Washington Ave N.
Minneapolis, MN 55401
(612) 338-8484
http://www.haute-dish.com/

It’s part of a dish Broccoli and Cheese dish but this is just a part of what makes Haute Dish a phenomenal spot. Yes, it includes their version of Cheetos. It’s classic Midwestern cuisine (think Tator Tots and they’re fabulous too) but it’s done in amazingly unique ways. Dara’s favorite “chip” in the Twin Cities are the Cheetos at Haute Dish!

(credit: CBS)

Best Guacamole, Tie Between Masa and Barrio
1070 Nicollet Mall
Minneapolis, MN 55403
(612) 338-6272
http://www.masa-restaurant.com/
and
925 Nicollet Mall
Minneapolis, MN 55402
http://barriotequila.com/barrio/

Both Nicollet Mall Mexican Restaurants do it the best according to Dara. Both make it table side and it’s fresh, creamy and delicious. A great summertime snack that goes great with a Margarita, make sure you are ordering the fresh guac at either of these downtown Minneapolis hotspots!

(credit: Bulldog NE Facebook page)

Nachos at the Bulldog Northeast
401 E Hennepin Ave
Minneapolis, MN 55414
(612) 378-2855
http://www.thebulldognortheast.com/

Dara’s favorite Nachos in town come from a Nordeast Bar. It’s the Bulldog Northeast and their nachos are chef-driven and layered in the best way possible. Beef brisket, queso fresco, pickled onions and jalapenos. Served with guacamole, pico de gallo and cilantro crème fraiche. That’s a basket of fun.

(credit: Buster’s on 28th website)

Salt and Vinegar Chips at Buster’s On 28th
4204 28th Ave S.
Minneapolis, MN 55406
(612) 729-0911
http://busterson28th.com/

A cult burger joint in Minneapolis and they make “made-to-order” salt and vinegar potato chips. They’re the perfect compliment to one of their great burgers and there’s a side dish that might outshine the main course at Buster’s on 28th!

(credit: Parma 8200 Facebook page)

House Made Garlic Potato chips at Parma 8200
5600 W 83rd St #100
Bloomington, MN 55437
(952) 896-8888
http://www.parma8200.com/

“Walk away from the bowl, walk away from the bowl”. Yes, this is what Dara has to tell herself when she’s at Parma 8200 in Bloomington and they are that addicting. You get them during happy hour, with sandwiches at lunch time and they make them every day. Just a little garlic salt and potatoes. That’s it. Made fresh and made to perfection.

• The Union in Downtown Minneapolis is doing a special Easter Brunch Buffet (details here)
• Santorini in Eden Prairie
• Pagoda, in Dinkytown, is doing an all-you-can-eat dim sum brunch for $30 an adult!
• All the Crave Restaurants

Places that are not Easter themed, but still darn great, and open on Sunday afternoon:

• Haute Dish
• Brasa
• Lucia’s
• St. Paul’s Strip Club
• Manny’s Steakhouse
• New Radisson Blu at the Mall of America

MINNEAPOLIS (WCCO) — We are in the middle of March Madness, and on Thursday and Friday, there were as many as four games going on simultaneously.

It’s simply too much hoops for your living room to handle, so this week Matt Brickman went in search to find the best sports bar in Minnesota.

The people spoke, and chose a bar that’s been a staple in St. Louis Park for 80 years — Bunny’s Bar & Grill.

“We just take these two days off of work and we live and breathe NCAA basketball,” Brian Vik said. “We sit right here and do it.”

If Brian Vik and Greg Hannon have the best seats at Bunny’s, it’s because they’ve earned them.

“I’ve actually been coming here since about 1965, when it was the Anchor Inn, so I’ve been in this building since I was 7,” Hannon said.

Back then, Bunny’s was just across Highway 100, but they’ve been in St. Louis Park for the better part of a century.

Gary Rackner and his father Sherman took over Bunny’s in 1988. There have only been two ownerships since 1933.

The original owners — the Aretz family — plus a sloppy sign-maker are responsible for the name.

“The sign-maker had goofed up on a sign and he said, ‘Do you want this sign, really cheap? The only thing is, it says Bunny’s on it.’ The people said, ‘Yeah, we’ll take it.’ And it’s been Bunny’s since 1933,” Rackner said.

The name isn’t the only thing that’s unconventional about Bunny’s. They’re one of the few sports bars that prides itself on their breakfast, which comes with a free Bloody Mary or screwdriver.

But they’re also all about the basics, too — pulltabs, popcorn and a whole ton of TV sets.

“It’s not just like sports are on TV and it’s there for background noise,” Rackner said. “People are watching the games.”

Bunny’s isn’t just a sports bar. It’s a bar for sports fans, which is why Vik and Hannon come here every year to kick off March Madness.

“This is the headquarters,” Hannon said. “It’s just got the perfect vibe, whether you’re a couple, whether you’re a family, or your with a bunch of guys, anybody can come into this bar & feel comfortable, that’s the best part about it.”

MINNEAPOLIS (WCCO) — It is a rare achievement in the restaurant world to stay in business for 15 years, but La Belle Vie has done it.

It’s the place you go for an anniversary or special occasion, but now La Belle Vie is celebrating its own birthday.

The perfect pour, the perfect bite — that is the expectation at La Belle Vie. It opened in Stillwater 15 years ago, but has been in a stately Loring Park apartment building since 2005.

The restaurant won the prestigious James Beard Award in 2009.

“The food is a focal point, but without the wine and service and atmosphere, the food is just food,” chef and co-owner Tim McKee said.

McKee expects perfection in the kitchen, down to the littlest micro-green. Co-owner Bill Summerville expects the same from his service team.

“Everything we do — from the kitchen to the front of house to the valets — every aspect is working towards creating an emotion in the guest,” Summerville said.

Their menu is filled with such emotions — lamb rib eye with porcini mushrooms, beet pasta with lobster, trout, trout skin, trout roe.

“It’s really crucial to have a fine dining restaurant like this, just like it’s crucial to have an art institute like the Walker or the MIA,” McKee said. “It’s part of the culture and I think we need to have something like this.”

But La Belle Vie’s alums are opening places aimed at the blue jeans crowd, like Jack Riebel’s acclaimed Butcher and the Boar and Michelle Gayer’s Salty Tart Bakery. A dozen working Twin Cities chefs are part of The Tim McKee family tree.

“I’m really proud of the people who’ve come through here. I’m really proud to have had an effect on the dining scene in the Twin Cities,” McKee said.

Just like McKee has been nominated for the top cooking awards in the country, Summerville had the same recognition for his knowledge of wine.

“This is how we force cool wine on people. That’s great.”

It’s the total package that makes a night at La Belle Vie a night to remember, hopefully for at least 15 more years.

“The reason Tim’s food tastes so good is he really cares about cooking for people,” Summerville said.

Saturday on WCCO Radio’s new food show, “Off The Menu” Twin Cities Food Critic for Minneapolis-St. Paul Magazine Dara Moskowitz Grumdahl shares her picks for a “Top of the Twin Cities” list. This week Saturday, it was the top 5 Donut Shops!

(credit: A Baker’s Wife Facebook page)

A Baker’s Wife
4200 28th Avenue South
Minneapolis, MN.
(612) 729-6898
http://www.facebook.com/aBakersWife

A Baker’s Wife is the “great cake donut” according to Dara. It’s in an area of South Minneapolis that’s the old-school donut district near Lake and Hiawatha. The owner used to be the head baker at the Milford Plaza in New York City and comes from an old style of baking. Their cake donuts are about 45 cents each and have the classic donut taste that Dara thinks is the best she’s had.

(credit: Mel O Glaze Twitter Page)

Mel O Glaze Bakery
4800 28th Ave S
Minneapolis, MN 55417
(612) 729-9316
https://twitter.com/meloglaze

Not far from A Baker’s Wife is another classic south Minneapolis Bakery, Mel O Glaze. What Mel O Glaze does well is the yeast raised and glazed donut. It’s an American classic that was popularized again by Crispy Creme but Mel O Glaze has been making them for more than five decades. Doughy, buoyant and collapsing when you bite into them, it’s hard not to love the raised and glazed!

(credit: YoYo Donuts website)

Yo Yo Donuts and Coffee Bar
5757 Sanibel Dr.
Minnetonka, MN 55343
(952) 960-1800
http://yoyodonuts.com/

Yo Yo Donuts was kind of Minnesota’s first in the “New Wave” of fancy donut shops. They have the creative, kooky kinds of donuts. Things like a Smore’s Donut with a Marshmallow toasted and tucked into the hole. Or a Worms and Dirt Donut with gummy worms circling Oreo Crumbs. It’s fanciful and fun, not to mention delicious!

(credit: CBS)

Mojo Monkey Donuts
1169 7th St W.
St Paul, MN 55102
(651) 224-0142
http://mojomonkey.biz/

The Minnesota Pastry Chef’s donut place is Mojo Monkey. From the Chocolate Ganache to the Mango Curd to the Key Lime, everything here is made from scratch as you’d find in some of Minnesota’s fanciest restaurants. Fresh, vibrant and done with only the best ingredients makes Mojo Monkey a donut lovers must!

(credit: Glam Doll Donunts Website)

Glam Doll Donuts
2605 Nicollet Ave S.
Minneapolis, Minnesota 55408
(612) 345-7064
http://www.glamdolldonuts.com//

The new kid on the donut shop block is Glam Doll. And the style, theme and look is all about Glam Doll. With a 1940′s vibe and pinups everywhere, Glam Doll does donuts with a flair. Started by two best friends from Burnsville, Teresa Fox and Arwyn Birch are serious about their donuts. They make everything from scratch and aren’t afraid to be adventurous. From simple raspberry fillings to donuts with peanut butter and sriracha (a spicy Southeast Asian sauce), these ladies make donuts like you haven’t had before!

Each week on WCCO Radio’s new food show, “Off The Menu” Twin Cities Food Critic for Minneapolis-St. Paul Magazine Dara Moskowitz Grumdahl shares her picks for a “Top of the Twin Cities” list. This past Saturday, it was the top 5 restaurants in the Twin Cities where you can find a truly healthy meal!

Listen Here: WCCO’s Dara Moskowitz Grumdahl Shares Her Top Five Healthy Restaurants
3-9-13 – Top Five Healthy Restaurants

(credit: http://www.gardensofsalonica.com/)

Gardens of Salonica
19 5th St NE
Minneapolis, MN 55413
(612) 378-0611
www.gardensofsalonica.com

When it comes to healthy eating and recommended diets, nobody seems to do it better than Greek food. Olive oil, legumes, lemons, fish and more. And according to Dara, nobody does Greek better than Gardens of Salonica. Dishes like Greek salad, Horta with fresh greens and lemon, braised lamb and many more dishes are good for your heart yet still hearty and satisfying. Your doctor will recommend the “Greek Diet” and if you need to go out to find it, Gardens of Salonica delivers it.

(credit: http://www.bigbowl.com/)

Big Bowl
Multiple Locations
Edina, Minnetonka, Roseville
www.bigbowl.com

Mall food isn’t typically thought of as healthy. But when you can load it up with tons of fresh veggies and healthy choices are all over their menu. Dara recommends the Sichuan Green Beans and the Chinese Chicken Lettuce Wraps. Much of the produce at Big Bowl is from local farms which makes their food as fresh as you can find in a fast-food setting. Plus it never hurts to add a little “heat” and Big Bowl delivers there as well. It’s veggies and healthy but with plenty of flavor and kick, all found at a mall near you!

(credit: CBS)

Tie: People’s Organic and French Meadow Bakery and Cafe
12934 Minnetonka Boulevard
Minnetonka, MN 55305
(952) 938-4140
and
3545 Galleria
Edina, MN 55435
(952) 426-1856
peoplesorganic.com‎
and
2610 Lyndale Avenue South
Minneapolis, MN 55408
(612) 870-7855
frenchmeadowcafe.com‎

Two in the suburbs, one in the city, all owned by Lynn Gordon who discovered healthy cooking as a teenager when her mother was diagnosed with cancer. Since then it’s been healthy all the way for Lynn and her customers. Her menus are chock-full of clean, nutritionally dense, very healthy true foods. Dara’s favorites include Salmon in Parchment and Grass-Fed Cheeseburgers. Yes, a cheeseburger can be good for you when it’s healthy, grass-fed beef done in a responsible way.

credit: http://www.tumrupthai.com

Tie: Bangkok Thai Deli and Supermarket and Tum Rup Thai Restaurant
315 University Avenue West
Saint Paul, MN 55103
(651) 224-4300
Facebook.com/bangkokthaideli
and
1221 West Lake Street
Minneapolis, MN 55408
(612) 824-1378
tumrupthai.com‎

This is more about a “Dish” for Dara then it is about where to go. But Bangkok Thai Deli and Tum Rup Thai do it as well or better than any. The dish is called Laarb. What is Laarb? Think of a salad that is popular in Southeast Asia and includes tons of fresh veggies, abundantly seasoned meat and served with cucumbers, lettuce and herbs. You can order it at any “heat” level in these restaurants to bring the flavor to the level you want.

(credit: CBS)

Spoonriver
750 South 2nd Street
Minneapolis, MN 55401
(612) 436-2236
spoonriver.com‎

Dara’s choice for the Healthiest Restaurant comes from a seasoned restaurant veteran of the Twin Cities. Her name is Brenda Langton and she’s been making food for Minnesota diners since the 1970′s. For 23 years, Cafe Brenda was a staple in the Minneapolis dining circuit until in closed in 2009. Spoonriver opened in 2006 along the revitalized Mill City Ruins area of downtown Minneapolis. Conveniently located next to the Mill City Farmers Market, Spoonriver is all about healthy. While healthy is important, the food still tastes good and is rich and indulgent. A Duck Confit Salad with toasted Walnuts is among Dara’s favorites. You can eat healthy while still eating sensuous, intense meals. Nobody does that better than Brenda.

(credit: Crystal Grobe)

Next came Foxy Falafel, who had a big 2012 with the launch of a food truck, multiple farmers’ market booths, and a brick and mortar location in St. Paul that has been going strong with not only the signature falafel but delicious sides like cauliflower steaks and cheese curds too.

(credit: Crystal Grobe)

Then we had another personal favorite of mine, World Street Kitchen open in my neighborhood. It’s been a treat to run over there for yum yum rice bowls and walk out with multiple desserts. The soft serve is unbelievable! It’s tough to resist chocolate coated almonds, marshmallows and salted caramel.

Next we had the long-awaited Smack Shack which finally got all of the approvals to open a lobster focused restaurant in the North Loop last month broadening their ability to cater to non-seafood lovers too with fried green tomato po boys.

(credit: Crystal Grobe)

Now, sushi lovers rejoice as we can get our Sushi Fix long before the snow melts. You may remember me talking about this sushi after the truck launched last spring and I’ve been raving about it ever since. Not only is the sushi amazing, but the owner, Billy Tserenbat is a kind and generous soul. He’s enthusiastic about creating an excellent experience for his guests and you can see the joy in his face as he talks about his journey to get to where he is today.

I was thrilled to preview the Sushi Fix space this week and I eagerly await the official opening on Friday, March 1st. The menu will offer a variety of sushi options including his popular rolls like the 2-14 (aka Valentine’s roll) and don’t miss some of my favorites: tuna poke and squid salad. He has a loyal following from his days as a chef at Yumi’s and earned more fans through his food truck. That strong fan following combined with a little bit of sake is sure to produce a very joyous opening.

Be on the lookout for more food trucks opening storefronts in the near future. Next on deck: Potters Pasties & Gastrotruck. Have you heard of any others?

I’m not a frequent pasta eater simply because I tend to eat my carbs in the form of bread, lots of bread. However, I’ll occasionally give in to a craving for a bowl of red sauce-laden spaghetti or hearty lasagna (with a side of garlic bread, of course). I vow to someday own a spiral cutter so I can make zucchini noodles but in the meantime I’ll keep using up the overstock of pasta in my pantry.

Not wanting to waste the leftover asiago cheese sauce from the Italian nachos recipe, I came up with this simple Asiago Pesto Pasta dish. It’s hardly a recipe since I just threw a bunch of things together, but it was delicious nonetheless.

(credit: Crystal Grobe)

Here’s a quick rundown of what I did to make 4 servings:

1.) Slowly reheat cheese sauce in a small saucepan, whisking often to avoid separation. Add ¼ cup of premade basil pesto and whisk to combine.

2.) Cook desired amount of pasta in salted boiling water until al dente. Drain and set aside.

3.) Reheat pasta pan and sauté sliced zucchini (I used 2 zucchini) in a little olive oil until tender. Set aside.

4.) Return pasta to the pan, toss with asiago pesto sauce to coat, and add sautéed zucchini and halved cherry tomatoes. Serve and enjoy!

You can imagine my excitement that there are no games on this weekend. Did you hear that? Zero NFL football games. Yes! That means the Super Bowl is coming up and that’s more of a social event than a sporting event, right?

A few years ago I won several gift certificates to Macaroni Grill. I’m pretty sure I used almost all of the money on plates of Italian Nachos. The indulgent fried pasta sheets paired with creamy cheese and the vinegary kick of banana peppers made them hard to resist. Luckily I got my hands on the recipe and tried it at home with mouth-watering success.

(credit: Crystal Grobe)

This recipe made double what you see in the photograph. I had about a cup of leftover cheese sauce that I used in pasta. I’ll share that recipe in an upcoming post.

Nachos di Napoli
From Macaroni Grill
(4-6 appetizer servings)

8 oz. wonton wrappers (about 1/2 a package)
Canola oil
1/3 cup fully cooked Italian sausage, crumbled
1 cup grated mozzarella cheese
½ cup fresh tomatoes, diced
¼ cup sliced kalamata olives or any black olives
¼ cup chopped scallions
6-8 slices banana peppers

Asiago Cream Sauce:
2 tbsp cornstarch
2 tbsp water
2 cups heavy whipping cream
½ tsp chicken bouillon granules (or 1 cube)
1 ½ cups shredded Asiago cheese

Stack the wonton wrappers and slice into half diagonally. Deep fry in hot canola oil until light golden brown, drain on paper towels and set aside.

To make cheese sauce, mix cornstarch and water in a small bowl, then add bouillon granules; set aside.

In a saucepan, heat the cream. Slowly add cornstarch mixture, mix until thick and slowly add in cheese. Stir until cheese is totally melted and then turn heat to low and stir occasionally.

Arrange chips on a plate and sprinkle with ½ of the mozzarella cheese and drizzle with hot cheese sauce. Arrange another layer of chips on top and repeat mozzarella cheese and hot cheese sauce layer. Sprinkle remaining ingredients evenly over top. Serve immediately.

Cheese sauce makes about 3 cups.

If you’re like me, your morning routine is as basic as possible and breakfast has to be eaten in the car or at a desk. As much as I’d love to linger over a cup of coffee and whip up a lavish breakfast, that type of indulgence is held for weekends only. Breakfast has to be quick yet satisfying so I often turn to oatmeal packets or yogurt with granola.

After the holidays I was left with an extra bag of cranberries and in an effort to spice up my morning breakfasts, I made a quick cranberry jam. It is delicious spooned into already prepared oatmeal, slathered on a piece of toast, or dolloped on top of thick and creamy greek yogurt. It’s already become one of my favorite additions to my morning routine and helps get me out the door a bit faster.

Cranberry Jam
(makes 1 quart)
From Green & Lean Blog

1 can root beer
1 bag cranberries
1 cup sugar
1/2 cup brown sugar
1 tbsp cornstarch

In a medium saucepan over medium-high heat, bring root beer and cranberries to a boil.  Whisk in sugars and cornstarch, reduce heat and simmer for 5 minutes, stirring occasionally. Let cool slightly and transfer to a glass storage container and cool completely. Store in the refrigerator.

The winter nights are long and settling down after the big holiday season is upon us. It’s time to gather the family together in the kitchen on a weeknight or weekend and make something together. It has been said that food brings people together, so spend some quality time in front of the oven instead of the TV with cooking. Enjoy delicious meals with your kids with suggestions from head chef and CEO of Way-Cool Cooking School, Lynn Elliott. 

(credit: Jupiter Images)

Way-Cool Cooking School
16544 W. 78th St.
Eden Prairie, MN 55346
(952) 949-6799
www.waycoolcookingschool.com

Way-Cool Cooking School, with head chef Lynn Elliott, has two locations; one in Eden Prairie and one in Savage. The school specializes in cooking classes for adults, kids or both. It’s a great way to explore a new hobby and teach kids the importance of nutrition, independence and self confidence. There are many classes offered at Way-Cool Cooking School. They vary from classes for parents and their kids ages three to six to adult cooking classes for party foods and everything in between. Here are some samples of recipes, suggested by Lynn Elliott, that you might find in one of Way-Cool’s classes.

MINNEAPOLIS (WCCO) — You don’t have to stop with just gingerbread this holiday season. There are many other ways to include ginger in your baked treats.

Racheal Perron, the culinary expert at Kowalski’s Market, shared with WCCO an easy way to add expand your ginger horizons.

With every bite of Perron’s chewy candied ginger cookies, you will get an intense taste of ginger. That’s because the spice in both the batter and in the icing that drizzled over them.

“I infused them with ginger flavor by adding ground ginger to the actual batter, the dough, and bits of candied ginger that I chopped up in the batter as well,” Perron said.

To get that ginger flavor in the icing, you have to add ginger simple syrup — which is made from boiling water, sugar and sliced ginger root together — to powdered sugar. Then drizzle that mixture over your cookies. (You can find the recipe for those below.)

“This is a great way to get that ginger flavor in there, and to get a lot of that ginger flavor in there,” Perron said. “There is no right or wrong way with drizzling. And for people who don’t like super sweet stuff, icing is nice. You could also omit it, it’s not required for these.”

You can find ginger in many forms in the grocery store: ground, candied and in the form of fresh ginger root. Increasingly, you will find it in other products on store shelves as well, like marinades and jams.

Here are the ginger recipes recommended by Kowalski’s: Chewy Candied Ginger Cookies, Ginger Icing and Ginger Simple Syrup.

MINNEAPOLIS (WCCO) — A popular spice this time of the year is ginger. You see a lot of gingerbread houses and ginger cookies in bakeries and grocery stores.

But what about adding that ginger flavor to some of your favorite holiday drinks?

Racheal Perron, the culinary expert at Kowalski’s Market, shared with WCCO an easy way to add ginger to all kinds of drinks.

Perron started by making a simple syrup, which is made from equal parts water and sugar.

“Boil it to get water hot so that you can dissolve the sugar,” she said. “We are going to put in some peeled sliced ginger root. Let it steep like a tea for about 30 minutes to get that ginger flavor infused into the syrup.”

After the steeping process is finished, Perron says you should strain it and store it. It’s good for up to a week.

“You can put it in all sorts of hot beverages — hot tea, coffee, mocha, a hot chocolate,” she said. “You can use the hot syrup right away or you can chill it and use it in iced tea or lemonade.”

Of course, there’s always the option to use that simple syrup in cocktails. It mixes well with vodka or tequila. And, of course, there’s the good old standby: the martini.

To make a ginger martini, you should mix a little bit of the ginger syrup with some freshly squeezed lime juice and vodka in a cocktail shaker filled with ice.

“Then shake, shake, shake. You want to get it nice and cold, make sure everything is mixed together,” Perron said.

Strain the mix out into a cocktail glass and you have a delicious and seasonal holiday drink.

Another option Perron showed WCCO was a ginger margarita. That drink again uses simple syrup and freshly squeezed lime juice, this time mixed with tequila and a splash of Cointreau. Pour that into a glass rimmed with a little bit of sugar.

Here are the ginger drink recipes recommended by Kowalski’s: Ginger Simple Syrup, Ginger Margarita, and Ginger Martini.

Before I knew it, I fell in love with Des Moines and although my contract has long since ended, Des Moines is a regular getaway spot for me. Between the ever-evolving restaurant scene and the hipness (and hipsters) of the East Village, it reminds me of a mini-Minneapolis. The city is easily walkable, affordable, and has plenty to explore. Don’t believe me? Take the four-hour drive yourself and check out a few spots I visited in November.

Proof offers casual counter service for lunch and converts to a fancier white tablecloth prix fixe spot for dinner. Last time I visited for lunch and enjoyed the vegetable falafel sandwich made from chickpeas, potatoes, and carrots with a side of roasted tomato soup.

(credit: Crystal Grobe)

Proof
1301 Locust Street
(515) 244-0655
http://proofrestaurant.com

(credit: Crystal Grobe)

Restaurateur George Formaro struck gold again with his newest restaurant, Zombie Burger + Drink Lab. I have long been a fan of his other concepts: Django, Union Bread Company, Centro, and Gateway Market and he continues to impress.

Zombie Burger has some of the most outrageous burger combinations (peanut butter, fried bananas and bacon anyone?) and also offers adult milkshakes if you’ve saved room for dessert. I tried the Walking Ched that has two mac & cheese croquettes instead of a bun and topped with more mac & cheese for good measure.

Zombie Burger + Drink Lab
300 E. Grand Avenue
(515) 244-9292
http://zombieburgerdm.com

If you’re looking for shopping, skip the mall and head to Domestica in the East Village. Owner Chrissy Jensen has made Etsy come to life in her recently expanded shop selling everything from cards to pillowcases to glassware.

Domestica
321 East Walnut Street
(515) 283-2000
http://www.ilovedomestica.com

Don’t miss walking through Pappajohn Sculpture Park, part of the Des Moines Art Center. Grab a coffee at nearby Ritual Café and wander through the park. It’s free, so visit again at night for a transformed visual experience.

Pappajohn Sculpture Park
13th and Grand Avenue
http://www.desmoinesartcenter.org/visit/pappajohn-sculpture-park.aspx

Ritual Café
1301 Locust Street
(515) 288-4872
http://www.ritualcafedsmiowa.com/

Luckily, I still have a couple of days to work on food preparation for Thanksgiving and to plan what I’m doing with ingredient leftovers. Normally, all of the prepared food gets divided up and sent home for sandwiches the next day, but what to do with the leftover pumpkin puree? You could make pumpkin pie lattes or curried pumpkin and wild rice soup, or you could make pumpkin lasagna.

Inspired by another New York Times recipe, I halved this recipe last week and used pumpkin puree instead of kabocha squash, skipping the roasting step since I already had the puree made. After it was all assembled, I stuck it in the fridge for a quick meal on a weeknight.

Lasagna with Roasted Squash

(credit: New York Times, October 30th, 2012)

3 pounds kabocha squash
3 tablespoons extra virgin olive oil
3 tablespoons minced shallot or onion
3 tablespoons sifted all-purpose flour
3 cups low-fat milk (1 percent)
Salt and freshly ground pepper
Pinch of freshly grated nutmeg
2 tablespoons chopped fresh sage
1/2 pound no-boil lasagna noodles (or a little more, depending on the size of your lasagna pan)
4 ounces Parmesan cheese, grated (1 cup)

Preheat the oven to 425 degrees. Line a baking sheet with foil. Cut the squash into big chunks, brush the exposed flesh with 1 tablespoon of the olive oil and place on the baking sheet. Bake 45 minutes or until squash is tender enough to be pierced through to the skin with a paring knife. Remove from the heat and allow to cool until you can handle it, then cut away the skin and cut in thin slices. Turn the oven down to 350 degrees.

While the squash is in the oven, make the béchamel. Heat the remaining oil over medium heat in a heavy medium saucepan. Add the shallot or onion and cook, stirring, until it has softened, about 3 minutes. Stir in the flour and cook, stirring, for about 3 minutes, until the mixture is smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw flour taste. Season with salt, pepper and nutmeg. Strain while hot into a large measuring cup or a medium bowl and stir in 1/4 cup of the Parmesan and 1 tablespoon of the sage.

Preheat the oven to 350 degrees. Oil a rectangular baking dish. Spread a spoonful of béchamel over the bottom. Top with a layer of lasagna noodles. Spread a thin layer of the béchamel over the noodles. Top with half the squash. Season the squash with salt and pepper and sprinkle with Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with béchamel and Parmesan. Sprinkle the remaining sage over the top. Make sure the noodles are well coated with béchamel so they will soften during baking.

Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 5 to 10 minutes until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.

Yield: 6 to 8 servings

I’ve compiled a list of the currently active Best Restaurant Gift Card Deals for Minneapolis, St. Paul, and the suburbs. Because deals keep getting announced, bookmark this page, and I’ll keep updating it throughout the 2012 Holiday Season. Most of these gift card deals can be redeemed at the online link, but some are in-store only.

If you know of other deals that should be on the list, send me an email.

RESTAURANT GROUPS

CRAVE: Buy $100, get $20 (or donate $20 to a nonprofit)
http://craveamerica.com/giftcards.html

D’Amico Restaurants: Buy $100 get $25
D’Amico Kitchen, D’Amico & Sons, Café Lurcat, Campiello, Parma 8200, Gather, Masa
http://www.damico.com/gift_card/index.html

Hemisphere Restaurants: Spend $25, Get $5 ($100 – get $25)
Mission American, Atlas Grill, Flame Rotisserie, Tavern Grill, Tavern on France
http://hrprestaurants.com/gift-cards

Lettuce Entertain You Restaurant Group: Spend $100, Get $25
Big Bowl, Wildfire, Magic Pan Crepe, Tucci Benucch, Twin City Grill,
http://www.leye.com/gift-cards

Parasole Restaurants: $100 for them, $25 for you
Manny’s, Mozza Mia, Uptown Cafeteria, Burger Jones, Chino Latino, Salut, Pittsburgh Blue, Muffuletta, Good Earth,
http://store.parasole.com/index.php?main_page=index&cPath=7

Blue Plate Restaurant Group: Spend $100, get discount book valued at $100 – coupons for various Blue Plate restaurants
Edina Grill, Highland Grill, Longfellow Grill, 3 Squares Restaurant, Groveland Tap, Scusi, The Lowry
http://blueplaterestaurantcompany.com/

Morrisey Restaurant Group: $100 gift card, 5 $20 promo gift cards
St. Paul Grill, Pazzaluna, Tria, Enjoy!, Crossings Inn & Suites, Paradise Landing, St. Paul Hotel
http://www.stpaulgrill.com/store/results/

LOCAL RESTAURANTS

Axel’s Bonfire: Buy $100, get $20 (good Jan 2013-March)
http://www.facebook.com/AxelsBonfire

Barrio: Buy $100, Get $25 (in-store only)
www.barriotequila.com

Birdhouse: Get $50 for $37.50 (online only)
http://www.birdhousempls.com/connect/

Broders’ Pasta Bar and Cucina: Buy $100, Get $20
http://store.broders.com/categories/Gift-Card/

BLVD Kitchen & Bar: Spend $100, Get $20
https://www.facebook.com/BLVDkitchen

Davanni’s: Buy $25, Get $5
https://www.davannis.com/giftcards

Heidi’s: Get $100 for $75 (online only)
http://heidismpls.com/stewpon/

FireLake Restaurant: Buy $100, Get $20
http://firelakerestaurant.com/gift_cardsb.php

Kincaid’s: All gift cards 20% off
https://www.jettdirect.com/RU/

Lucky’s 13 Pub: Buy $100, Get $20
http://www.luckys13pub.com/

Mill Valley Kitchen: Spend $25, Get $5 ($100 – get $25)
http://www.facebook.com/MillValleyKitchen

Murray’s Restaurant: Buy $100, get $25
http://www.murraysrestaurant.com/gift-cards.html

Nonna Rossa: Buy $50, Get $10 promotional gift certificate
http://www.nonnarosaswinebar.com/productinfo_v3.aspx?productid=GIFT-CARD

Oceanaire: Buy $100, get $20 (for use in 2013)
http://www.theoceanaire.com/GiftCards.aspx

Origami Restaurants: Buy $100, Get $15
http://www.origamirestaurant.com/promotions/gift_card_2012/giftcard.html

Pizza Luce: Spend $100 get $25
https://pizzaluce.com/giftcards/

Pizzeria Lola: Buy $100, Get $20
http://www.pizzerialola.com/

Prima Restaurant: Spend $100, get $20
http://www.primamn.com/promotions.php

Rudolph’s Ribs: Buy $100, Get $25
http://www.rudolphsribs.com

Saffron: Buy $50, Get $10; Buy $100, Get $20
http://www.saffronmpls.com/giftcards.html

Sample Room: Spend $100, Get $26
http://www.the-sample-room.com/

Seven Steakhouse & Sushi: Spend $100, Get $25
https://7steakhouse.com/7mpls/certificates.php

Solera Cocina de Espana: Spend $100, Get $25
http://www.solera-restaurant.com/contact.html

St. Clair Broiler: Buy $100, Get $25
http://www.stclairbroiler.com

Stella’s Fish Café: Lobster Bake for 2 for $83; or Spend $100, Get $25 (in-store or phone 612-824-TUNA only)
http://stellasfishcafe.com/

Vincent A Restaurant: Buy $100, Get $25
http://vincentarestaurant.com/

Zen Box Izakaya: Spend $100, Get $25 (good in Jan 2013)
http://www.facebook.com/zenboxizakaya

NATIONAL CHAINS

Applebee’s: Buy $50 get $10
http://applebees.com/gift-cards

Buca: Spend $50, get $10 (good Jan. 2013-Feb. 10)
http://www.bucadibeppo.com/gift-cards/

Capital Grille: Buy $500, get $50
https://gift.thecapitalgrille.com/giftcard/

Chipotle: Buy $30, get a free burrito
http://www.chipotle.com/en-US/html/holidaygiftcard.html

Famous Dave’s: Spend $25, Get $5 bonus card (in store only)
http://www.famousdaves.com

Green Mill: Buy $50, Get $10
http://www.greenmill.com/gift-cards

Leeann Chin: Buy $25, Get $5; Buy $40, Get $10 voucher (in-store only, use voucher in Jan.)
http://www.leeannchin.com

Outback: Spend $100, get $20
http://www.outback.com/gift-card/

Ruby Tuesday: Buy $50, Get $15 bonus coupon (good Jan-Feb 2013)
http://www.rubytuesday.com/gift-cards/

TGIFridays: Spend $25 get $5 bonus
http://www.tgifridays.com/giftcards

Which Which: Buy $20, get $5
https://whichwich.cashstar.com/gift-card/buy/

As I mentioned in my last post, it’s squash season and I was sure to stock up, filling my kitchen counter with delicata, pumpkin, kabocha, and butternut squash. Not only does squash keep well, it doesn’t take much effort to cook. A recent New York Times recipe offered a healthy preparation for winter squash paired with a Minnesota favorite: wild rice. To make ahead of time like I did, bake the squash and cook the wild rice as directed. Let cool and store in the fridge until ready to serve. Simply reheat the squash for 10 minutes in the oven and you’re ready for dinner!

(credit: Crystal Grobe)

Balsamic Roasted Winter Squash & Wild Rice Salad
(credit: New York Times, October 29^th, 2012)

1 cup wild rice
3 1/2 cups water or stock (chicken or vegetable)
Salt to taste
2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds)
Salt to taste
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (more to taste)
1 garlic clove, minced or puréed
1 teaspoon Dijon mustard
3 tablespoons walnut oil, or substitute extra virgin olive oil
1/2 cup chopped fresh herbs, like parsley, chives, tarragon
1/2 cup diced celery
1 5- or 6-ounce bag baby arugula or spinach

1. Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay. Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes.

2. Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat.

3. In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil and the walnut oil.

4. Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula. Top with the salad and serve.

Yield: 6 servings.

As for the neighborhood markets, a couple locations are holding winter versions so we can continue to get local produce during those cold months. Here are some dates to put on the calendar:

November 10th – April 13th (Second Saturday of each month)
Mill City Farmers Market at Mill City Museum

November 18th: 9 a.m. – 2 p.m.
Kingfield and Fulton Holiday Market
Martin Luther King Park – 41st and Nicollet

See you there!

The first recipe I think of when I buy chard is Swiss Chard Quiche, a recipe I’ve made ever since I received my first bunch of chard in our CSA years ago. I’ve refined the recipe a bit since then and have used it as a base with other vegetables such as spinach, asparagus, peppers, and tomatoes. On a work night this recipe is a bit long, but if you prep on the weekends like I do, assembling the day of will be a breeze. Simply cook, cool, and store chard mixture until ready to use.

Swiss Chard Quiche
(serves 4)
1 onion, chopped
1 garlic clove, minced
2 tablespoons oil
1 bunch Swiss chard, stems discarded
6 eggs
1 cup shredded cheddar cheese
1 tsp salt
1 pie crust

Heat oven to 400 degrees. Brown onion and garlic in oil. Trim and chop chard, add to pan, and cook down until wilted. Let cool slightly.

Beat eggs in a bowl; mix in cheese, salt, and chard mixture. Pour into pie crust; bake until knife inserted into center comes out clean, 30-40 minutes.

Since I bought four pounds of cherries during a recent sale, I knew pie had to be made with at least one of those pounds. Not wanting a traditional pie (because, let’s be honest, I’d eat more than one slice), I pulled out my muffin tins and cherry pitter and got to work. I didn’t really use a recipe or measure any ingredients, but I’ve put the general directions together for you below.

Mini Cherry Pies

(makes approximately 6 1-cup pies)

1 pie crust (homemade or store-bought)
1 lb. cherries, pitted
¾ cup granulated sugar
1 tbsp cornstarch
4 tbsp unsalted butter, softened
¼ cup granulated sugar
¾ cup rolled oats

In a medium-sized saucepan, combine cherries and sugar. Heat over medium until bubbly, reduce heat to low and add cornstarch. Stir until dissolved and cook until thickened, approximately 10 minutes.

Using a fork or a potato masher, mash cherries to break up the big pieces. Cherry pieces do not need to be uniform. Remove from heat and set aside.

Preheat oven to 350 degrees. On a lightly floured surface, roll out pie dough and cut into circles to fit bottom of muffin tins. I used the top of a sour cream container to help measure the circles. Press into muffin tins and fill ¾ with cherry mixture.

In a small bowl, combine softened butter, sugar and oats. Sprinkle over cherry mixture in muffin tins. Bake in pre-heated oven for 35 minutes or until crust is lightly browned and filling is bubbly. Let cool before serving.

MINNEAPOLIS (WCCO) – The 2012 Summer Olympics are now underway in London, and WCCO-TV’s resident gourmand Jason DeRusha has been moved by the spirit. In this week’s edition of DeRusha Eats, he is handing out Gold Medals for excellence in a few different categories: coffee, food trucks, bartender, and new restaurants. Here is DeRusha’s winner’s circle.

Gold Medal: Food Truck

This has to be Hola Arepa. Birk Grudem and Christina Nguyen deserve a ton of credit. Don’t miss their slow-braised pork arepa. The pork is local, braised in spices for half-a-day. It’s so juicy, tender, delicious. Arepas are cornmeal patties, a cross between a corn tortilla and a pita. These guys are gold medal all the way.

Gold Medal: Bartender

This is a tough call. Pip Hanson at Marvel Bar is amazing. There is also Nick Kosevich at Eat Street Social, Johnnie Michaels at La Belle Vie, Dan Oskey at Strip Club St. Paul. I do want to continue being served drinks in this town, so … forget I said anything. I’m not awarding a medal in this category.

Gold Medal: Coffee

Let’s talk coffee. I’ve got a gold medal of a coffeehouse for you: Victory 44 in north Minneapolis is where I had the best latte in my life: the Salted Caramel. These guys are hard-core coffee geeks. If you want, for $20 you can get a growler of cold press coffee and enjoy it at home.

Gold Medal: New Restaurant Of 2012

Lots of worthy contenders, but I have to award the medal to Butcher & The Boar. Gorgeous design. Amazing house-made sausages. The desserts are fantastic. Chef Jack Riebel and his team had a lot of pressure, and a lot of hype before the opening, and they just got down to business and put out great food.

If you have ideas of categories for medals you’d like me to award next week, send me an email or hit me up at @derushaeats on Twitter.

The top three vote getters were Manny’s, Murray’s and The Strip Club.

Matt’s wife vetoed The Strip Club on name alone and Murray’s was disqualified for their good-natured “bribe” of “free garlic toast.” So, that left Manny’s as your pick of the official mecca of meat in Minnesota.

“I think it’s got to be the beef. It’s all center cut. We’re only taking the very best part of the meat, we’re only taking the few select pieces out of the center,” said Manny’s Executive Chef Josh Hill.

But that doesn’t come cheap. Manny’s has steaks that’ll put a serious dent in your wallet. Including a double porterhouse that’s over $100.

“We’re only using fifty or forty percent of the short loin, so it makes it that exclusive. You only get about two to four of these per animal,” said Chef Hill.

Opting for something slightly less pricey, Matt went for Manny’s Bludgeon of Beef. For $80 you get a fifty ounce cut, bone-in cut of some of the most tender steak you can find.

“This one is definitely not for the shy,” said Chef Hill.

Matt needed the help of Photojournalist Joe Berglove to polish off the monster mound of meat and, needed a nap almost immediately after finishing. But would happily do it again.

You can check out some of the other best places to get a steak in the Twin Cities here.

While produce shares are one of the most popular ways to build a connection with a farmer and their food, it isn’t uncommon to share part of a pig or cow, especially if you have an extra freezer to store the meat.

We don’t eat much meat at our house, but do eat fish from time to time so when I heard that a salmon share was launching in the Twin Cities, I jumped on the opportunity and signed up for a summer share right away with Sitka Salmon Shares.

(credit: Crystal Grobe)

Over the next three months (July, August, and September), I’ll be receiving three five-pound shipments of Alaskan salmon delivered right to my front door in a special cooler. The salmon is cleaned, vacuum-sealed, and blast frozen in one-pound packages, making it easy to defrost and use as needed. I’m happy to say that my first shipment of sockeye salmon arrived yesterday and I can’t wait to get cooking!

We’re planning to grill the first couple of pounds and are excited to try out many new recipes for our upcoming shipments of king and coho salmon. Any recipe suggestions?

Since I love to spread the word about cool things like this, you should know that Sitka Salmon Shares is offering what’s called a “Catch Two” share that allows you to “catch” the last two deliveries of salmon. You’ll receive 8 pounds of sockeye in August and 8 pounds of coho in September. Click on the Catch Two link and read more about it. The deadline to sign up is Aug. 22.

Disclosure: I paid in full for my salmon share and I think it’s such a cool concept that I decided to write about it. If any readers sign up for a Catch Two share (and put my name down as the referral source), Sitka will give me some additional salmon at no cost, but again, that’s not why I’m writing about it –- I just think it’s really neat.