GrainUP in the Twin Cities

6:00 AM, Sep 18, 2013   |    comments
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GOLDEN VALLEY, Minn. - More than a dozen local restaurants will be showcasing some specially prepared items to highlight whole grains.

It's an effort to inspire you do prepare more whole grains at home and that doesn't have to be a difficult task.

Chef Robin Asbell visited KARE 11 Sunrise to offer up some easy and unique recipes that put a spotlight on whole grains.

Asbell also brought along her new cookbook "The New Whole Grain Cookbook" that can help with all your grain cooking.

GrainUP! Twin Cities Whole Grain Dine Around, Sept. 19 - 29, in which more than a dozen participating restaurants will offer customers delicious, unique whole grain menu items.

Participating restaurants include: Birchwood Café, Common Roots Café, Firelake Grill House, French Meadow Bakery and Café, Good Earth, The Local, Lucia's, Mill Valley Kitchen, Radisson Blu, Red Stag, Restaurant Alma, Spoonriver, Trotters and Zelo.

You can find all the information on GrainUP.org.

Salmon, Wild Rice and Hazelnut Cakes & Sweet Potato Aioli
by Robin Asbell, reprinted from the New Whole Grains Cookbook with permission from Chronicle Books

Serves 2

8 ounces salmon fillet, skinned
2 tablespoons fresh parsley, chopped
1/4 cup wild rice, cooked in 3/4 c water
8 hazelnuts -- toasted and skinned
1 large egg
1/2 teaspoon salt
1 teaspoon dijon mustard
1/4 cup panko or other dry bread crumbs
2 tablespoons fresh sage, chopped
2 tablespoons canola oil
Sauce
12 ounces garnet yam, baked
2 large garlic clove
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
3 tablespoons vegetable stock, to thin
1 teaspoon salt

1. Divide salmon in half. Coarsely slice one half and put in a food processor. Add the parsley, half the wild rice, and the egg. Pulse to make a very chunky puree. Add the hazelnuts and pulse two or three times to chop coarsely. Scrape into a medium bowl.

With a knife, chop the remaining salmon in 1/4 inch chunks. Mix into the salmon in the bowl, and stir in the remaining wild rice, salt, and dijon mustard. Chill the mixture.

2. In a small bowl or on a plate, mix the panko and sage. Divide the salmon mixture in two portions, then form each into a patty about 3/4 inch thick. Dredge in the crumbs.

3. In a 10 inch non-stick skillet, heat the canola oil on high, and put a few paper towels on a plate for the cakes. When the oil is hot, put the cakes in the pan, being careful not to splatter. when the cakes are sizzling, reduce the heat to medium. Cook for about 2 minutes on each side. Drain on paper towels and serve hot.

SAUCE: Bake the sweet potato until very tender, cool completely. In a food processor, mince garlic finely. Add the peeled sweet potato and puree until very smooth. Add the olive oil, lemon, stock and salt and puree. Scrape into a small saucepan and heat just before serving. Drizzle warm sauce on serving plates and serve two cakes per plate. 
 

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