  A lot of focus is placed upon "the bird" at Thanksgiving - as it should be. But for those with house guests, the party doesn't end there. What is a host to do the day after? The answer is easy - be prepared - ideally with something other than turkey sandwiches and mashed potato cakes. But first, let's talk about the bird. That is, the rockstar and it's groupies, otherwise known as the sides. For me, the sides make or break the meal - and they allow the cook an opportunity to add a little creativity to the big meal. I'm a huge fan of sweet potatoes, but just thinking about the typical baked version with marshmallows on the top makes my teeth hurt. Instead, try roasting sliced sweet potatoes with canola oil, honey, salt, pepper and a light dusting of southwestern or Cajun seasoning. The spice will be nicely balanced by the sweetness of the honey, and as a bonus, you won't need to have any cavities filled post-meal. Recently, I divulged my love of brussels sprouts, and I'm happy to say I have a new recipe to share. Take washed & trimmed brussels sprouts, cut in half, and add to sautéed onions. Cook on medium high heat until nicely browned, then add apple cider. Cover and braise until tender, then add goat cheese and stir until melted and well distributed. Sooo yummy, and the slightly sweet sauce is guaranteed to benefit any turkey that may have spent a few too many hours in the tanning bed. Pies are the staple of any Thanksgiving meal, but I prefer to drink my calories. A tasty recipe for a Pumpkin Pie Martini can be found at www.slashfood.com - a perfect ending to any calorie-bomb meal, (and I like to think it helps with digestion). And then comes the morning after. Chances are, you may still be a little full from the day before, so it's best to keep things on the lighter side. I like to prepare as much as possible in advance, which allows me to sleep in along with my guests. I'll bake a quick bread or two ahead of time, and have those ready to serve sliced, or as muffins. You can never go wrong with fruit (you'll be surprised to see how quickly it's gobbled up), and chicken sausages are a light alternative to pork. For the eggs, Kowalski's has a great recipe for Oven Scrambled Eggs with Roasted Asparagus - much of which can be prepared in advance. Let's face it - this is Minnesota, where Egg Bake is as ubiquitous as jello salad, but this allows you to satisfy the traditionalists as well as the foodies. Happy Thanksgiving! - Kiersa Notz, Creative Director, the Affair |
Tuesday, November 17, 2009
the Fare
the Flare
 I always appreciate any article I read about throwing a party - whether an elaborate dinner soirée or a kid's birthday - that includes tips on when to do each of the planning tasks in advance of the guests arrival. Remembering that certain supplies can be purchased a week or two in advance, dips can be made 2-3 days ahead of time, certain entrées and desserts can be prepared and sit for hours or days without compromising flavors, and the bar can be set up at your convenience with only ice to add at the last minute always reassures me. So with that in mind, I have a few tips so that you are prepared if you suddenly find yourself needing an appetizer to bring or serve your last-minute guests, or if you simply want to minimize the amount of work needed to be done at the ninth hour. Frozen appetizers are handy to have stocked in your freezer. I always keep a package of frozen phyllo shells, which can quickly be transformed into Goat Cheese and Chutney Phyllo Tarts in a matter of minutes, especially since I always have a couple of varieties of chutney in my fridge. There are also a wide variety of quality appetizers available in the supermarket now, ranging from Indian Samosas to Greek Spanakopita triangles (www.realsimple.com has a list of the best frozen hors d'oeuvres). Recently, I discovered Lunds & Byerly's mini vanilla bean cheesecakes - they have a great flavor, and are an easy portion size dessert that works well for a small or large gathering, especially dressed with a small pile of fresh berries and a spring of mint, or a drizzle of chocolate or caramel sauce. There are a number of items that can be stocked in your pantry to make quick dips and spreads at the last minute or ahead of time. Making your own olive tapenade only requires pitted olives, olive oil and a few pulses in the food processor. A can of white cannellini beans or great northern beans, garlic, olive oil and lemon juice quickly become a savory white bean dip that can be served as is, or topped with fresh tomatoes, diced red onion, shredded zucchini, feta crumbles and sliced olives for a fancier presentation. Soup parties are another easy option that allow most of the work to happen well in advance of the party, and enables you the freedom to hang out with your friends throughout the party, rather than being trapped in the kitchen starting the next course. I recommend making one or two soups, depending on the size of the party, and offering a variety of mix-ins for each, such as tortilla strips, shredded cheese, cilantro, diced red onion, and avocado for a spicy Mexican style chicken soup. Good quality bread from Panera Bread or Great Harvest, a few hunks of quality cheese and a green salad (to appease my mom) round out the meal. Kowalski's cheese department offers a great selection of local cheeses and their experts will help you find just the right ones to pair with your soups. Dessert can simply be a cookie or cupcake, which of course can be made well in advance. So you see, throwing together a party doesn't have to be stressful if you take some simple steps to prepare yourself and your food ahead of time. Goat Cheese and Chutney Phyllo Tarts 30 store-bought mini phyllo cups (Athens brand in freezer section) 6 oz goat cheese (room temperature) 1 small jar chutney (I used Fig & Apricot Chutney - you won't need the whole jar) 1 tbsp chopped flat leaf parsley (optional) Preheat oven to 350°. Lay the phyllo cups out on an ungreased baking sheet and put a ¼ teaspoon of chutney in the bottom of each cup (you may need to cut the chunks of fruit in the chutney into smaller pieces first). Top the chutney with a generous teaspoon of goat cheese. Bake tarts on center rack of oven until pastry is golden and cheese has softened, about 12 minutes. Watch carefully. Remove from oven and transfer tarts to a serving tray. Sprinkle each with some parsley, if you like. Best served warm. Greek Six-Layer Dip from Delicious Living magazine Serves 8 1 15 oz can white beans, drained and rinsed 1 tbsp minced garlic, or to taste 1/4 cup Extra Virgin Olive Oil 1 tbsp lemon juice 1 tsp dried oregano 1/8 tsp salt 1 tbsp red wine vinegar 1 tsp Dijon-style mustard 1/2 large red onion, finely chopped 1/2 large zucchini, shredded 2 oz feta cheese, crumbled 1/2 cup chopped tomato 1 2 oz can sliced black olives, drained In a blender or food processor, place beans, garlic, olive oil, lemon juice, dill, oregano, salt, vinegar, and mustard. Purée into a somewhat smooth mixture (it will still have some texture.) Spread bean mixture on the bottom of a serving dish. On top of the beans, evenly sprinkle each of the remaining layers: onion, zucchini, feta, tomato, and olives. Chill. Serve with chips, crackers or slices of bread. - Colleen Fox Slack, Home & Culinary, the Affair |
the Alternative
 After being a vaudeville theater, a house of burlesque, a street-front church, a downtown movie theater, and earning a Guinness Book of World Records title for the largest building ever moved, the Shubert Theater begins yet another chapter. You might wonder why we need another performing arts space in a city that boasts more theater seats per capita than anywhere outside New York City, but The Minnesota Shubert Center will break ground on the Twin Cities only dedicated space for dance, and provide a much needed home for over 20 existing dance companies, many of which are nationally recognized. Already, educational programs at the Minnesota Shubert connect thousands of students across Minnesota with great dance educators at no cost through a nationally acclaimed online education program. The entire community is invited to celebrate this exciting addition to the arts scene with a reception and performances from local dance partners, which will follow in the Hennepin Center for the Arts. Because Everybody Dances... Minnesota Shubert Center Groundbreaking Thursday, November 19, 2009 Remarks and Groundbreaking Ceremony Parking lot between Hennepin Center for the Arts and Shubert Theater 12:30-1:15 pm Reception and Performance Hennepin Center for the Arts 1:15-2:30 pm 528 Hennepin Avenue, Minneapolis, MN 55403 RSVP for the reception to Jessica Mehlhoff at: 612-465-0231 or jessica@mnshubert.org - Barb Sustad, Strategic Partnerships, the Affair |
Wednesday, November 4, 2009
the Fare
 In my family, there was never a question as to what might be put before us on any given holiday, from Thanksgiving to New Year's Eve. Tradition dictated exactly what would be prepared, how it would be fixed, and on what it would be served. (We even had a specific vessel for mixing the gravy slurry - never to be used for another task). Now don't get me wrong - I love the comfort of old habits and of knowing what to expect, but after 40 some odd years, I do get the urge to mix it up a bit. As a compromise, I appease the family by mixing our age-old traditions with new ingredients, techniques, and decor. Growing up, the holidays inevitably meant brussels sprouts. Never my favorite - the mini cabbages smelled, in my opinion, and without a hefty coating of butter and salt, tasted rather foul. And then I had an epiphany - Chef Philip Dorwart, while chefing at Tryg's, had roasted brussels sprouts on the menu, served with caramelized shallots and blue cheese. I woke up the morning after tasting these little nuggets of goodness, and now they are an important part of all my holiday menus, and a far cry from the ones of my youth! Another staple of my childhood holiday fare was boiled rutabagas. Hmph. As far as I'm concerned, no amount of butter, salt or even bacon could help that out, so I opt to substitute another dish altogether. Keeping seasonal, I reach for the beets, and serve a roasted beet salad. Golden Fig Fine Foods in St. Paul has a great recipe on their website, as well as many yummy condiments to aid in the ease of party preparations. Of course, no holiday meal would be complete without the ubiquitous turkey. But does it really have to be a gargantuon bird injected with fats, salt and chemicals? Not anymore - the options for fresh, locally raised turkeys are much more abundant. Check out Wild Acres Shooting Preserve in northern MInnesota. With wild turkeys, geese, and even quail available to ship anywhere, you can be assured you will receive a healthy bird, raised on the farm from their own stock of eggs. I like to roast two small birds rather than one large one - they cook quicker, and stay moister. (You can even taste-test these extraordinary birds at the Progressive on Saturday, November 7 at the Hotel IVY - this will be an evening you don't want to miss!) For the finale, I call for help. Though our family traditions called for pumpkin pie, I'd personally rather have some cheese with that - cheesecake, that is. Muddy Paws Cheesecakes are amazing, come in too many flavors to list, and take all the worry out of dessert, which for this non-baker, is quite a relief. There are several varieties of pumpkin cheesecakes available, but why not start a new tradition altogether and try the Bourbon Vanilla or the Gingerbread White Chocolate - and enjoy a little new with the old. - Kiersa Notz, Creative Director, the Affair |
the Flare
 Baking is all about melding the best flavors with an enticing appearance - especially when you're baking cookies for the holidays. Be sure to catch Kim Ode's presentations on the Kitchen Demonstration Stage at the Affair, Saturday and Sunday. Ode, who writes for the Star Tribune Taste section, will demonstrate how to create a cookie plate that has a variety of flavors, textures, and a few surprises. For example - Spritz Butter Cookies might be humbly pristine, but they also can be a blank canvas for embellishment. A drizzle of salted caramel with roasted chopped pecans elevates them to decadent bites. Twice-baked Biscotti come together faster than you might think, and these traditional dunkers can be personalized with your own combination of fruit and nuts. Madeleines provide an elegant and tender contrast on a cookie plate. Ode will show why it's worth having a sheet of the distinctive shell-shaped molds on hand for this classic delicacy. Plus, she'll offer a quick primer on homemade liqueurs and how infusing a baked good with Kahlua or Drambuie lends depth to its flavor. Kim is also an avid bread baker and author of Baking with the St. Paul Bread Club: Recipes, Tips and Stories, published by the Minnesota Historical Society Press. She will be doing book signings after her presentations, so be sure to stop by a get an autographed copy of this popular cookbook. And since we're in a baking mood, what's more Minnesotan the State Fair? What's the connection you ask? The quintessential Minnesota baking sensation - Marjorie Johnson. This 4'-8" baking dynamo has been winning piles of blue ribbons for her baking creations at the Minnesota State Fair since she first entered in 1974. And when she surpassed 2,000 ribbons in 2000, she wrote Blue Ribbon Cooking with Marjorie, filled with her award winning recipes. Sunday afternoon Marjorie will be at the Affair sharing her stories about her baking successes and her many appearances on national television baking for the likes of Jay Leno and Rosie O'Donnell. Come meet Marjorie and get your own autographed copy just in time to learn some new favorite recipes for this holiday season. - Colleen Fox Slack, Home & Culinary, the Affair |
the Model Chef
 It looks like Chef Daniel Green has found the answer to the problem. "Too often healthy equals bland" said Green, who set out to correct this. Chef Green knows this struggle on a personal level, starting when he was an overweight teenager. Looking for a lifestyle change instead of a diet, Green learned more about nutrition, experimented with cooking and creating his own recipes, and lost the weight with flavorful food that happened to be healthy. While traveling extensively throughout the world, Green was "blown away" by the flavors and spices of Singapore, Thailand, Malaysia and Hong Kong. His cooking has an Asian influence, creating healthy versions of his favorite foods. There was also an added side benefit...he became a model, working for Gucci, British Airways, Hilton Hotels and Pizza Hut to name a few for several years. His true passion is cooking though, and with television shows in the US, Malaysia, Thailand, Hong Kong and the UK to his credit - along with four cookbooks - it looks like his approach is a winner! Make sure you stop by the Star Tribune Taste Stage at the Expo where our Model Chef will be hosting on Sunday for some fun and unique ideas, and don't forget to check out his website www.televisioncookery.com for recipes and more information. - Barb Sustad, Strategic Partnerships, the Affair |
the Chocolate Fashion Show
 Lucy Dunne from the University of Minnesota explains, "Our students have designed chocolate-inspired runway garments using non-traditional materials. The designers then collaborate with chocolate partners to develop embellishments, accessories, and other extras to complete each look. Some go more elaborate than others - it depends on the design and the intention of the designer, as well as the ambition and creativity of the chocolatier." Fashion Meets Confection will be on the Lifestyle Stage at the Expo, at 2pm and 4pm each day. Don't miss it - it's surely the sweetest runway show you will ever see! - Sarah Ramsay, Fashion & Lifestyle, the Affair |
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