SUE DOEDEN
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ALL ABOUT FOOD Got Vegetables? Make Soup
It can be a challenge cooking for two. When I made a big batch of Baked Garden Vegetable Stack the other day, I had a lot of tender vegetables left over. I turned them into creamy soup in 30 minutes...
Posted on 8/22/12 at 6:00 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: Lemon cooler combines sweet and sour with herbs
Splash into summer with local food blogger Sue Doeden's herb-infused drink recipe.
June 15, 2011
Doeden: First asparagus spears of spring perfect for creamy Parmesan sauce
Waiting for the first spears of asparagus to break through the spring soil has been a test of my patience.
For days, I rushed out to the weedy garden in my yard, searching for the perennial vegetable.
June 01, 2011
Sue Doeden: Chives arrive in time for savory scone recipe
Herbs add a flavorful kick to savory scones
I can’t think of one thing that could have brightened my day more than the gift of petite, young, vivid green blades of chives.
May 25, 2011
Blog: Double chocolate hazelnut cream puffs take the cake
Choux pastry is one of the most important kinds of pastry in French cooking. The translantion of the word “choux” is cabbages. Actually, “my little cabbage” is a term of endearment in France.
May 18, 2011
RELATED CONTENT
Sue Doeden column: Luscious layers in Hazelnut Torte
I’ve never made an angel food cake from scratch. That’s why I love making Hazelnut Torte.
May 18, 2011
Doeden: Sesame adds delicious Asian flavor to chicken skewers
Early in our marriage, when there was little extra money for baby-sitters and date nights, my husband and I began hosting casual meals for our friends and their children.
May 11, 2011
Doeden: Versatile, easy-to-prepare orzo works well with many ingredients
If you’ve had an opportunity to peruse the grocery store shelves packed with boxes and bags of all sorts of pasta, there is a good chance your eyes caught something called orzo.
May 04, 2011
Doeden: Book a comprehensive list of Scandinavian sweets
If you happen to be of Scandinavian descent, you are in luck. Minnesota author Pat Sinclair has collected, tested and perfected treasured recipes that have become a tradition in many Scandinavian families.
April 27, 2011
Doeden: Monte Cristo sandwich gets a makeover
Book a guide to great Minnesota lunchesRecipe puts leftover Easter ham to good use.
April 20, 2011
Doeden: Mini-bundt cakes get a tropical twist
Mangoes bring a bright, fresh touch to miniature cakesFond memories of the sweet, juicy fruit newly in season inspire a fun dessert.
April 13, 2011
Doeden: Watercress livens up luscious spring soup
Watercress often goes unnoticed in the produce department at the grocery store, maybe because there’s usually not much of it.
Its scarcity could be the result of supply and demand. Unsure of how to use this delicate-looking green-leaf plant, not many shoppers purchase watercress.
April 06, 2011
Doeden: Chicken with a splash of citrus
Three-Citrus Spring Chicken, with skin the color of molasses and succulent meat delicately infused with enhancing flavors, looks gorgeous and will brighten any day with its sparkling taste.
March 30, 2011
Doeden: No-bother Crème Brulee
Crème brulee has been on my mind since last November when a middle school science teacher borrowed my kitchen torch to make pumpkin crème brulee with her students.
March 23, 2011
Doeden: Eggs, cheese pair up for no-meat magic
It’s been surprising to me how natural it feels to be preparing very satisfying evening meals that do not include meat.
March 16, 2011
Doeden: Slow-Cooked Peanut Butter Granola
The mention of granola often brings visions of health. All those oats tumbled together with nuts, seeds, sometimes honey and often some dried fruits – how could it be anything but health food, right?
It’s worth a closer look.
March 09, 2011
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