GOLDEN VALLEY, Minn. - The Twin Cities is home to a diverse and dynamic food culture and it's celebrated in the new "Edible Twin Cities: The Cookbook."
Angelo Gentile, Editor of Edible Twin Cities: The Cookbook
and local food writer Ann Burckhardt, joined KARE 11 News @ 4 to walk us through the cookbook which is an outgrowth of the work Gentile does in each issue of the magazine, Edible Twin Cities.
Gentile says they cast a wide net for a stunning variety of recipes. These recipes are new, original dishes from a stunning variety of sources: chefs, restaurant owners, caterers, home cooks, farmers, food bloggers, local cookbook authors, baristas, bartenders, etc.
Gentile says there are about 100 recipes in all. Lots of fabulous photos, as well.
The book features engaging profiles of the people who make the Twin Cities one of America's largest sustainable food communities.
Gentile adds this book is distinctly Minnesotan. The recipes are local dishes: butternut squash pancakes, the Iron Range pasty, venison, snowy lentil stew, blueberry scones, and much more.
This cookbook is actually the fourth in a series of cookbooks: Edible Brooklyn, Edible Seattle, Edible Dallas-Fort Worth, and now Edible Twin Cities.
These are two of the featured recipes:
Blender Blueberry Soup
From Ann L. Burckhardt
This is a tasty way to take advantage of the juicy blueberries that ripen from July through mid-August in Minnesota and Wisconsin.
3 cups blueberries, plus more for garnish
1/3 cup water or apple juice
1 TBSP blueberry preserves (optional)
2 cups vanilla yogurt
1/4 cup confectioners' sugar
1 cup half-and-half
1/4 cup whole milk
Makes 10 (1/2-cup) servings
1 Place the berries, water, and preserves (if using) in a blender and blend until the berries are pureed. Add the yogurt and confectioners' sugar and puree until creamy. Add the half-and-half, and puree again. Refrigerate the soup until well chilled.
2 Just before serving, puree the soup with the milk to fluff it up. Serve the soup topped with 2 or 3 fresh berries as garnish.
From Ann L. Burckhardt
This recipe offers the perfect accompaniment for slow-roasted or grilled meats.
1 LB waxy (boiling) potatoes, peeled and sliced into 1/4-inch-thick rounds
1 small clove garlic, minced
Freshly ground black pepper
1/2 LB sliced mushrooms, preferably shiitake or portobello
1 cup heavy cream
1 TBSP unsalted butter, cubed, plus more for greasing the dish
1 Preheat the oven to 300°F. Lightly grease a 1 1/2-quart baking dish with butter.
2 Lay half the potatoes in the baking dish, overlapping them if necessary and sprinkling the layer with half of the garlic, and salt and pepper to taste. Top the potatoes with the mushrooms. Top with the rest of the potato slices, sprinkling them with the rest of the garlic, and salt and pepper to taste.
3 Slowly pour the cream over the vegetables, allowing them to absorb it a little at a time. Dot with the 1 tablespoon butter and cover with heavy-duty foil.
4 Bake the gratin for 1 1/2 hours, removing the foil for the last 15 minutes to brown the top. Serve hot or at room temperature.
For more great recipes head to Edible Twin Cities.
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