Keep It Local - Rhubarb Strawberry Cream Pie

Recently Molly and I decided to head to Minneapolis and roam around the Minneapolis Farmers Market. We got in the car and drove the 52 miles only to wonder where all the pineapple farms in Minnesota are? Also, when looking at the signs above each vendor I wondered what “licensed re-seller” meant? Could go to the grocery store, buy a case of avocados and sell them at a farmers market? I’m not bagging on the Minneapolis Farmers Market as local farmers DO get a chance to get up each morning to sell their passions and goods, I am simply wondering... how can we truly support the local farmers and growers within reach of our own community?

I found it. The Minnesota Department of Agriculture has its own website with a search engine that lists all the local & CSA Farms (Community support Agriculture), retailers and pretty much anything food stuff by simply typing in your zip code!
www.minnesotagrown.com

I had no idea that I have 95 options of supporting my local farmers and retailers within 20 miles from my house. I knew New Prague and Prior Lake had great farmers markets, though I had no idea Lakeville, Apple Valley and even Burnsville have local farmers markets too.

It is all in the website. Check it out and keep it Local!!

Speaking of keeping it local... Working in a professional kitchen I am fortunate to work with some pretty amazing people and even better cooks. This recipe was given to me by a friend who has a passion for baking and keeping it simple.

I can not pretend that this is my recipe as I have stated many times in the past that I do not & can not bake! Give me a grill, a sauté pan or a broiler and I can do some cool things, but give me a measuring cup and an oven and I will wreck what ever I try though even I can make this dessert! Top it with some Vanilla Bean Ice Cream!

Rhubarb Strawberry Cream Pie
That’s Right... I said Cream Pie. As soon as you try this, you will see what I mean! Yum!

The What
1 1/2 cups white sugar
1/4 cup all-purpose flour
3/4 teaspoon ground nutmeg
3 eggs, beaten 4 cups chopped rhubarb
3 cups halved fresh strawberries
2 Pillsbury 9 inch pie crust
1 egg white

The How
1. Set oven to 400
2. In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Fold in rhubarb and strawberries making sure to coat well. Pour mixture into pie crust. Place second crust on top being sure to cut slits into it to vent steam. Brush egg white on top crust.
3. Bake roughly 50 to 60 minutes or until rhubarb is tender and crust is golden.

\m/ Richard

Fresh Herbs

In the past year or two, patio herb gardening has become all the rage. It’s easy, it’s fresh and it gives home cooks spontaneity. Instead of searching through the stores looking for expensive small portioned herbs, we now have them freshly growing throughout spring and summer right outside our kitchen windows. Whether we want to snip chives for a garnish or add fresh basil to diced tomatoes for quick Bruschetta, gardening fresh herbs are as easy to grow as they are wonderful to use. I do not have a green thumb by any means yet I have been successful at growing fresh herbs by doing something I do best… Forget about them!

Get a flower box, a little soil, some of your favorite herbs, plant, water and let them do all the work! Thyme, Chives, Rosemary, Basil, Tarragon, Parsley and even Lemon Grass have all found its way to my patio. Nothing is more fun for me than having opportunity to improvise in my cooking by being able to walk three steps from the grill and have all these fresh herbs available. Besides, we eat with our eyes first and what better way to serve food in our homes than adding a little garnish!

Here's a recipe to give you a simple taste of spring using your fresh herbs. I tried this one the other day and it was great!

See you at the winery,
\m/ Richard


Grilled Chicken Salad w/ Tarragon Pesto

The what:
1/4 cup (packed) fresh tarragon leaves
1/4 cup (packed) fresh Italian parsley leaves
5 teaspoons fresh lemon juice, divided
2 teaspoons chopped shallot
6 tablespoons olive oil, divided, plus additional for brushing
4 tablespoons pine nuts, divided
4 boneless chicken breast halves with skin
1 5-ounce package mixed baby greens
1 cup thinly sliced radishes
1 cup thinly sliced cucumbers

The How:
Place 1/4 cup tarragon leaves parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in blender; chop coarsely. With machine running, gradually add 3 tablespoons olive oil. Season w/ Salt & Pepper.

Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice, and 3 tablespoons oil in small bowl.

Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper. Grill until grill marks form, skin is crisp, and chicken is cooked through, roughly 8-10 minutes.

Place greens, radishes, and cucumbers in large bowl. Toss with dressing. Season to taste with salt and pepper.

Cut grilled chicken breasts crosswise into 1/3-inch-thick slices. Arrange 1 sliced chicken breast atop salad on each plate. Drizzle pesto over chicken. Garnish with toasted pine nuts