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Cheese Curd Quesadillas  

Ellsworth Cooperative Creamery teamed up with us to challenge chefs in the Twin Cities to use their cheese curds in a whole new way.  They are coming up with their best creations in the hopes of walking away with the title, “The Big Cheese!”  Chef  Mauricio  from Rosa Mexicano thinks he has the title in the bag with his variations of the quesadillas. 

Casian Cheese Curd Wontons  

Ellsworth Cooperative Creamery teamed up with us to challenge chefs in the Twin Cities to use their cheese curds in a whole new way.  Sous Chef from The News Room, Mateo Lepisto, leads us with his new version of a cheese wonton.

Just Gotta Have It: Treat Yourself  

It’s time for mom’s to take a deep breath, relax, and treat themselves to a little splurge.  TCL’s Kelli Hanson found a few items that she feels you “just gotta have” to treat yourself!

Apple Recipes  

It’s apple picking season!  There are so many more ways to use apples than just biting into it.  To prove it, chef and cook book author Robin Asbell, gives us some recipes for making dinner apples!  

Canning  

If you want to still be enjoying your summer harvest this winter, all you have to do is can it.  Canning is a serious task but once you know how, you’ll be canning salsa, pickles, peaches, and more.  Cookbook author, Mary Jane Miller breaks it down for us using tomatoes.

Back to School Healthy Meals  

Going back to school usually means things get a bit more hectic.  Dr. Lori Bethke from Entira Family Clinics says don’t cut back on the meal preparation during this time.  It’s important the kids are eating right during school and before practice. 

Crock Pot Recipes  

Are you ready for some football?  Get your crock pots ready for some game day snacks!  Co-owner of Kafe 421, Antigoni Sander McCloud, has some crock pot recipes for game day.

Organic Foods Worth Buying   Back To Top

Are buying organic fruits and vegetables worth the extra cost? Registered dietitian and blogger Cassie Bjork stopped by to share the organic grocery items you should pass on and the ones worth buying.

On-A-Stick Chef Challenge Finals   Back To Top

Two TCL regulars round out our On-A-Stick Challenge.  Owner of Golden Fig, Laurie Crowell, is putting her Elvis Twinkie up against TCL’s Kitchen Star Alice Seuffert’s Chili-On-A-Stick.  Both are hoping they can take the first place prize away from the Oreo Chocolate Chip Cookie Brownie Bites made by baker and auther, Amanda Rettke.

Watermelon Checkerboard Salad On-A-Stick   Back To Top

Pioneer Press Lifestyle columnist, Donna Erickson, is known for her creativity.  That’s why we decided to put her creativity to the test in our On-A-Stick Chef’s Challenge!

Related Link:
Donna’s Day on Facebook  

 

Watermelon Checkerboard Salad On A Stick
By Donna Erickson 

Makes 8 salads on a stick to create a checkerboard pattern on a serving platter.

Ingredients:

32 chunks of ripe watermelon cut into ¾ inch cubes
32 chunks of ripe honeydew melon cut into ¾ inch cubes
Salt
4-6 strips cooked bacon.
6 fresh mint leaves chopped
6 basil leaves chopped (optional)
½ cup feta cheese
Olive oil and white balsamic vinegar or your favorite vinaigrette dressing
8 bamboo skewers (12-inch)

1-Sprinkle or grind salt over watermelon cubes. Cut eight, 4-inch long strips of bacon.  Chop remaining bacon into bacon bits.

2-Starting with a watermelon chunk, skewer 3 watermelon chunks and 4 honeydew chunks alternately so that they are touching.  Wrap a strip of bacon around another watermelon chunk and skewer them together onto the end of the stick.  Make four. Repeat and make four more starting with a honeydew chunk and ending with a bacon wrapped chunk.

3- Arrange the 8 skewered bacon and melon on a large flat serving plate or board in a checkerboard pattern with handles of sticks pointing outward.

4-Sprinkle feta, mint and basil on top.  Dress with a drizzles of olive oil and white balsamic or vinaigrette dressing.  Add a pinch or two of more sea salt, if you wish.

Extra idea:  Replace some of the honeydew cubes with cube-shaped ripe avocado.

Cheese Curd Dipping Sauces   Back To Top

Millions of cheese curds are consumed over the course of the 12 days of the State Fair.  Beth Ingli from Ellsworth Cooperative Creamery shares some easy to make dipping sauce recipes for fresh cheese curds at home or ones that have seen the fryer.

Minnesota Wine Country Booth   Back To Top

Located near the Food Building is the Minnesota Wine Country booth.  It’s where you’ll find wine from the 40 wineries and 600 vineyards across Minnesota.  Kyle Peterson, co-owner of Wine Haven Winery shows us some of the best wine Minnesota has to offer.

Top Five Gourmet Foods   Back To Top

Every year at the Minnesota State Fair, new foods pop up.  This year, many of the new foods are pretty gourmet.  Brienna Schuette from the fair has her top five gourmet foods – and she’s putting Steve to the taste test!

Blue Ribbon Baker Marjorie Johnson   Back To Top

Head over to the Ag-Hort Building and you’ll see bee’s making honey right before your eyes.  The Bee and Honey Division has live demonstrations going every day – including beewax artwork and a food competition.  Blue Ribbon Baker Marjorie Johnson has a few of her creations competing in that completion.

West End Market   Back To Top

At the state fair, there is always something new.  This year, there’s a big change to the Heritage Square area.  In its place is the West End Market featuring entertainment, specialty shops, and food.  Minneapolis St. Paul Magazine’s Food and Dining Editor, Stephanie March, and Shopping Editor, Allison Kaplan, are here with a sampling. 

Cooking Sweet Corn 101   Back To Top

At the St. Paul Farmers Market, locally grown sweet corn can be found in abundance.  Owner of Golden Fig and Farmers Market vendor, Laurie Crowell, shows us three ways to prepare sweet corn – along with some delicious toppings.

Indian Inspired Corn on the Cob Back To Top

At the St. Paul Farmers Market, locally grown sweet corn can be found in abundance.  Owner of Golden Fig and Farmers Market vendor, Laurie Crowell, shows us different ways to prepare sweet corn.

Pesto Parmesan Corn on the Cob Back To Top

At the St. Paul Farmers Market, locally grown sweet corn can be found in abundance.  Owner of Golden Fig and Farmers Market vendor, Laurie Crowell, shows us different ways to prepare sweet corn.

Bacon and Blue Cheese Corn on the Cob Back To Top

At the St. Paul Farmers Market, locally grown sweet corn can be found in abundance.  Owner of Golden Fig and Farmers Market vendor, Laurie Crowell, shows us different ways to prepare sweet corn.

12 Days of Grilling: Kabobs   Back To Top

It’s the final day of our 12 Days of Grilling brought to us by the Minnesota Beef Council.  The Cooking Mom, Amy Hanten, wraps it up with kabobs – from the appetizer to the dessert – all on the grill!

Fresh Meals with The Oilerie   Back To Top

One of the best things about this time of year is all of the fresh produce available from gardens, at the Farmers Markets, and in the grocery stores.  Professional cook and food writer, Mecca Boss, stocked the kitchen full of fresh produce and ingredients from The Oilerie to make an easy weeknight dinner.

12 Days of Grilling: Over Open Fire   Back To Top

Cookbook Contributor Mary Jane Miller shows us how to grill over an open flame on day seven of our 12 Days of Grilling brought to us by the Minnesota Beef Council.  Mary Jane uses some cuts of beefs that you might not be real familiar with.

Seared Prosciutto Wrapped Scallops   Back To Top

Owner of Harry’s Café, Harry Brand, is giving us a little taste of the appetizer that will be served at the Dinner with Elizabeth event - sea scallops wrapped in thinly shaved Prosciutto ham pan seared and served with a side of Lemon Buer Blanc.

Frozen Pizza Challenge   Back To Top

We’ve given you many fresh homemade dinner recipes, but let’s face it:  from time to time all you’ve got time or energy for is to reach into that freezer.  You grab the frozen pizza and throw it in the oven and in 15 minutes, dinner is served.  We put a few to the test to see which frozen pizza is kid approved!

12 days of Grilling: A Perfect Steak & Compound Butter   Back To Top

Day four of our 12 Days of Grilling brought to us by the Minnesota Beef Council  not only shows us how to grill the perfect steak but also how to whip up some compound butter.  Steve gets a lesson from Chef Chris DeKoster from Hog-n-The Road

Fresh Summer Salad Back To Top

Kowalski Market’s Culinary Director, Rachael Perron, prepares a fresh summer salad.

Pimento Cheese   Back To Top

It’s known as “the Caviar of the South” and Minnesotan’s are starting to love it too.  Pimento cheese is a cheese spread that can be used for more than just sandwiches.  Kafe 421’s Antigoni Sander McCloud shares a few recipes.

Smoked Salmon Volovant Puff Pastry Bowls   Back To Top

Author of "The Pretty Plate," Rachel Sherwood gave us a quick tutorial on how to fold the little puff pastry bowls that were on the show today!

Easy Appetizers with Puff Pastry   Back To Top

All of a sudden, you find yourself inviting over a group of people.  You hadn’t planned for this get together and you don’t have anything planned to serve them.  What do you do?  Author of The Pretty Plate, Rachel Sherwood, says to keep some puff pastry’s on hand and you can make easy appetizers that will impress anyone.  

Meatless Mondays: Sweet Corn   Back To Top

It’s sweet corn season and you can find it everywhere!  Chef and cookbook author, Robin Asbell,  shows there are more ways to make it than just boiling or grilling it.