SUE DOEDEN
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ALL ABOUT FOOD Rhubarb. Roasted. Honey-Glazed. Sigh.
Bemidji's Natural Choice Farmers Market opened for the season yesterday. I was there with my market bag, filling it with fresh butter lettuce, baby turnips, green onions and beautiful rosy red radishe...
Posted on 5/20/12 at 10:19 AM
DIRTY LAUNDRY Great Expo-tations
Ive enjoyed attending and participating in the Daily Globe Womens Expo for the past several years and am looking forward to it this year. It takes place from 8:30 a.m. to 3:30 p.m. Saturday at Minneso...
Posted on 3/25/11 at 12:09 PM
OH LOOK, A SHINY THING! Sue Doeden Cooks
Though I don't usually get to the seminars here at the Expo, I did manage to catch a few minutes of Sue Doeden's wonderful presentation. I think they schedule these things just before noon just to dr...
Posted on 3/27/10 at 6:40 AM
Doeden: Spoonriver owner’s passion inspires tasty rhubarb treat
When you’re on the phone with Brenda Langton, owner of Spoonriver restaurant in Minneapolis, you can hear the smile in her voice, you can sense the sparkle in her eyes and feel the passion in her words.
By Sue Doeden , May 22, 2012
Doeden: Get creative with hummus
On our way to Hackensack, Minn., to do some last-minute shopping for bee supplies a couple of weeks ago, my beekeeping buddy, Bobbie, and I made a stop at Green Scene in Walker.
By Sue Doeden , May 15, 2012
Doeden: Edible chia seeds give pudding a powerful nutritional punch
When a friend of mine told me her husband was at the grocery store picking up some chia seeds, I did what anyone who watched television in the 1980s would do. I sang. “You mean, ch-ch-ch-chia?” The catchy tune of the singing chia pet commercial popped right out of my mouth.
By Sue Doeden , May 08, 2012
Doeden: Luscious soup a second chance for celery
Any other time, I wouldn’t give a second glance to a recipe for celery soup. I use celery when I make a pot of stock, and sometimes I add it to salads and slaws. It goes into mirepoix to use as a flavorful base for sauces, soups and stews. But unless its ribs are filled with peanut butter and dotted with soft raisins, I ignore celery.
By Sue Doeden , May 01, 2012
Doeden: Gentle hand, good recipe secrets to great Strawberry-Rhubarb Scones
I watched intently as Katie Novotny, owner of St. Paul Classic Cookie Co., dumped dry ingredients into a large metal mixing bowl. She used a knife to slash chunks of chilled butter into the same bowl. It seemed making perfect scones would be quite simple.
By Sue Doeden , April 24, 2012
Avocado smoothie gets day started with healthy boost
I recently attended the annual conference for the International Association of Culinary Professionals (IACP), held in New York this year. Breakfast was included on a few of the days. Throughout the large eighth-floor gathering room of the Broadway Millennium hotel, long tables were arranged with a display of help-yourself fresh fruit, small cartons of yogurt and plates of fancy rich pastries, puffy New York bagels and muffins.
By Sue Doeden , April 10, 2012
Kick up your kiwi in this savory salsa
I watched with intrigue as a young woman at the next table picked up her teaspoon and expertly slid the edge of it between the emerald green flesh and thin brown skin of half a fuzzy kiwi she held in her other hand.
By Sue Doeden , April 03, 2012
Spring rolls to savor: Fresh vegetables, dipping sauce make delicious dish
Four adults lined both sides of the island in my kitchen on a recent Sunday afternoon. Picking and choosing from an array of brightly colored fresh vegetables to include in roll-ups, we looked like young children involved in a pre-school food project, tasting, laughing and chatting as we worked. Or played.
By Sue Doeden , March 27, 2012
Sue Doeden: A flatbread that rises to the occasion
First there was fire. Then there was flatbread.
The first hard mixture of hand-ground flour and water was baked in hot ashes or on a stone over flames more than 6,000 years ago. Since then, flatbread has gone global.
By Sue Doeden , March 20, 2012
Upside-down delight: March a great time to try pumpkin-mango dessert
The month of March is one that always keeps me guessing – is it spring or is it still winter? One day the thermometer may read 2 degrees below zero, the next day 42 above.
By Sue Doeden , March 13, 2012
Savoring o’ the green: You don’t have to be Irish to enjoy this luscious soup
Whether Irish or not, as March 17 approaches, many home cooks start thinking green. Food coloring and sprinkles turn cookies and cupcakes into special treats for St. Patrick’s Day. The more health-conscious create fruit salads with green grapes and kiwi or big bowls of bright tossed salads made of mixed fresh greens.
By Sue Doeden , March 06, 2012
Rock your broccoli: Asian-inspired sauce adds kick to delicious vegetable
I’ve always enjoyed eating broccoli. One of my favorite ways to prepare the green cruciferous vegetable is to steam it until it’s still a little crisp, yet tender enough for a fork to pierce into the stem.
By Sue Doeden , February 28, 2012
Believe in endive: No matter how you say it, versatile veggie is delicious
“I’ll have the endive salad,” I said to the self-assured, curly-haired server. I felt confident in my pronunciation (ON-deev) of the pale-colored leaves that are a member of the chicory family.
By Sue Doeden , February 21, 2012
Doeden: Nutritious pears serve up jolt of Vitamin C in winter
This time of year, you’ll usually find pears in the fruit drawer of my refrigerator.
By Sue Doeden , February 14, 2012
Doeden: Cooking method elevates much-derided Brussels sprouts
On a recent dinner outing with friends, I was pleasantly surprised to see Brussels sprouts on the restaurant menu. I gave the chef points for offering a vegetable that, for the past several years, has been No. 1 on the list of vegetables consumers all over the world dislike the most.
By Sue Doeden , February 07, 2012
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