Sue Doeden
Sue Doeden contributes food columns, recipes and photos every Sunday in the Bemidji Pioneer. She also appears Wednesday nights on Lakeland News at 10 and teaches cooking classes.Contact
Articles
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 radishes. Oh, and I can’t forget the homemade bread.
Spoonriver Cookbook's Rhubarb Cake: Example of love in the kitchen
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.
RELATED CONTENTGreen Scene No-Bake Energy Bites
I was on a mission. I needed more Green Scene No-Bake Energy Bites. I had been to the cozy organic market and deli just the week before. The half dozen Energy Bites I grabbed from the Green Scene deli lasted only minutes in the car on my way home. I did save a couple for the peanut butter monster I live with. Now, I was on the road to Walker for more of those addictive Energy Bites.
Hooray for hummus: Middle Eastern dip is colorful, healthful
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. A container of spinach hummus, prepared by chef Kristin Melby in the spotless, wide-open stainless steel kitchen that takes up about a third of the cozy store’s space, went into my bag of organic food purchases.
RELATED CONTENTChocolate-Banana Chia Pudding: It's super easy
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.
RELATED CONTENTDon't chuck the celery ... make some tasty soup
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.
RELATED CONTENTBetter Than a Biscuit Dairy-Free Strawberry Rhubarb Scones
I’ve steered clear of biscuit-making ever since I mixed up a crumbly mess of dry ingredients with butter and buttermilk years ago. The end result, inedible hockey pucks, came after a very frustrating baking experience. The wanna-be biscuits wound up in the garbage. That was when I decided I just didn’t need to ever, ever be making biscuits. And that’s why, when Katie Novotny, owner of St. Paul Classic Cookie Co. said that scones are simply a biscuit, I got nervous.
Scones made with a baker's gentle touch
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.
RELATED CONTENTAsparagus with Creamy Chive Drizzle celebrates early spring
When the guy at the checkout asked me if asparagus could hold up to freezing temperatures, I thought he was referring to a malfunctioning refrigerator. Then, he put his hands in the air, layering them 4 or 5 inches apart. “My asparagus is about this big already,” he said. “It’s supposed to get down into the 20s tonight. I’m worried about the asparagus.”
RELATED CONTENTGo straight for the Avocado Smoothie
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.
RELATED CONTENTColumns
Slow-Cooked Peanut Butter Granola good any time of day
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?
RELATED CONTENTMoroccan Chickpea and Sweet Potato Tagine packed with protein, fiber and flavor
A friend of mine sent me an email not long ago to tell me she received a tagine for Christmas. She wondered what to do with her new clay cooking vessel that combines a low-rimmed, round, shallow base with a high conical top.
RELATED CONTENTClaiborne's pecan pie recipe stands the test of time
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.
RELATED CONTENTJust can't get enough popcorn
A snack of warm, buttery, freshly popped corn has been one of my favorite treats for as long as I can remember. It stems way back to my childhood when my mom would make popcorn for the family to munch as we sat in front of the black-and-white television watching Dorothy and the little Munchkins in the Wizard of Oz.
RELATED CONTENTCelebrate Oktoberfest with German-Style Potato Bake
When the air becomes crisp and summer turns to fall, the Germans host a raucous event in Munich to mark the change of seasons.
RELATED CONTENTChocolate cookies get a spark from crystallized ginger
The sudden change in weather, from sunny and warm to cool, wet and dreary, put me in the mood to start “cleaning out.” You know, cleaning out my clothes closet, cleaning out the refrigerator and cleaning out the kitchen pantry.
RELATED CONTENTWild Rice Dried Cranberry Salad showcases local ingredients
At first glance of the cover of “The Minnesota Table: Recipes for Savoring Local Food Throughout the Year,” one might think it’s a book that would appeal to only those who live in Minnesota.
RELATED CONTENTYou'll be the envy of the lunchroom with this Choice Roast Beef Sandwich
My granddaughters were talking with me recently about going back to school, wondering who their teachers would be and which of their friends might be in their classes this year.
RELATED CONTENTGot zucchini? Moist cake flavored with orange liqueur, zest makes good use of summer’s bounty
Many years ago, when my husband and I bought our first house, I couldn’t believe our luck when we moved in just as the beautiful vegetable garden in the small back yard was profusely producing and ready for harvest. We enjoyed garden-fresh meals for weeks.
RELATED CONTENTJoin the Clean Plate Club with Whole Wheat Italian Bread Salad
According to registered dietitian Diane Welland, there’s no better way to take care of yourself and your family than by putting healthful, nutritious, clean food on the table.
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