Sue Doeden
Sue Doeden contributes food columns, recipes and photos every other Wednesday in the Echo Press.Contact
Articles
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 CONTENTScones 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 CONTENTKiwi packs a punch
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.
RELATED CONTENTI'm on a (spring) roll
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.
RELATED CONTENTBowl your guests over with Watercress Salad in The Flatbread Bowl
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.
RELATED CONTENTWinter meets spring: Pumpkin-Mango Upside-Down Baby Cakes
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.
RELATED CONTENTColumns
Celebrate 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.
RELATED CONTENTRaspberry Brownies melt in your mouth
Soft, succulent red raspberries are peeking from the plants growing in the ditch along my road. As I walk down my driveway, I pick a few of the bright wild berries with their velvety skin.
RELATED CONTENTNo matter how you say it, bruschetta is a summer treat
Chopped ripe tomatoes, freshly snipped herbs, garlic and onions toppling over a slice of slightly toasted baguette is a summer treat I love. It’s called bruschetta (bruce-ketta).
RELATED CONTENTPuffy bowl of berries is a new twist on cream puffs
Just thinking of plump cream puffs stuffed with sweet cream as light as air makes my mouth water. Mounds of dough rich with eggs and butter expand with air like little balloons as they bake in a hot oven. When they cool, they can be split in half, their hollow shells filled with whipped cream, custard or ice cream and then sandwiched back together, the filling seeping out of the seam.
RELATED CONTENTRice and Orzo Summer Pilaf an ideal side dish for grilled meats
When my husband and I began dating (several decades ago), it didn’t take me long to realize this skinny guy needed to eat. His meal of choice was meat and potatoes. Preferably roast beef with a mountain of mashed potatoes and plenty of gravy.
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