COOKING

Halgrimson: Francophiles gather for some Francofun

The invitation arrived by both snail mail from David Gilchrist and by e-mail from Gary Gilder. The e-mail read, in French: “Le dîner de Noël aura lieu 6pm, Mardi, 14 Décembre au VIP.”

By Andrea Hunter Halgrimson , December 08, 2010

Doeden: Crafting crullers

A practiced hand helps when making tasty doughnuts
As I mixed up the dough to make puffy crullers, I recalled my introduction to the sweet treats.

December 01, 2010

Halgrimson: Mexican sauce says ‘olé’

There are just as many recipes for a certain dish as there are cooks who prepare the dishes described in them. And most of the time, the recipe is in the cook’s head.

By Andrea Hunter Halgrimson , November 24, 2010

Doeden: Frittata recipe is simple but full of flavor

One morning I was sitting in a small café having breakfast, taking notes on the unique combination of ingredients in the scrambled eggs I was eating

November 24, 2010

Doeden: Pie it forward

You’ll want to share this special pecan recipe
One day in 1960, a woman in Connecticut asked her daughter, Irene, to drive her to Stamford, about an hour away from their home. Craig Claiborne was going to be giving a cooking demonstration.

November 17, 2010

Doeden: Grouse tasty in stir fry

Ten years ago I could say I’d never seen a ruffed grouse. I definitely had never tried to cook one. Then I moved to northern Minnesota.

November 10, 2010

Doeden: Don’t let noodles fool you

Spaghetti squash looks like pasta, but flavors are an unexpected treat
It’s magical cutting into a spaghetti squash, really. Especially if there’s an audience watching you do it.

November 03, 2010

Doeden: Get popping and mix up this peanut-buttery snack

A snack of warm, buttery, freshly popped corn has been one of my favorite treats for as long as I can remember.

October 27, 2010

Food events

Thursday

• Farmers’ Market at Dike East Park, Fargo, 10 a.m. to 5 p.m., locally grown vegetables plus jams, jellies, salsa, etc.

  October 20, 2010

Sue Doeden: Pumpkins the star of delicious banana muffins

I love the rituals of autumn, all those things and places that mark the passage of time that I wait for all year.

October 20, 2010

Doeden: Hip, hip puree

Mashed cauliflower makes great substitute for potatoes
With a new puppy in our house since the middle of July, I wasn’t able to do my usual weekend treks with my two biking partners.

October 13, 2010

Halgrimson: Sauces a ‘sign of civilization’

“SAUCE, n. The one infallible sign of civilization and enlightenment. A people with no sauces has one thousand vices; a people with one sauce has only nine hundred and ninety-nine. For every sauce invented and accepted a vice is renounced and forgiven.” – Ambrose Bierce (1842-1914) “The Devil’s Dictionary”

By Andrea Hunter Halgrimson , October 06, 2010

Doeden: Rice twice as nice

I discovered brown rice around the same time I bought a yogurt maker. It happened while I was on a mission to provide only healthful food for my toddler-aged son, so I was determined to keep as much sugar out of his little body as possible.

October 06, 2010

Doeden: Thyme for apples

Detour leads to fall dessert
This time of year I’m drawn to apple orchards like a fly to honey. So, as I was driving home from a recent trip to Minneapolis, it was no surprise when my car took a quick, unexpected turn to the left onto a winding country road after I noticed a homemade apple sign poking from the ditch that read, in small print, “10 miles.”

September 29, 2010

Fundraiser helps feed area’s hungry

Dotty Curry is more than willing to share the recipe for the Fargo Country Club’s legendary candied bacon. “It’s brown sugar and bacon,” says Curry, the country club’s food and beverage director and an executive chef. “We cook it low, in a convection oven, and you have to stand there and watch it like a hawk. It’s 10 percent recipe and 90 percent technique.”

September 29, 2010