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Minneapolis’ Best Museum Food

Minneapolis’ Best Museum Food


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Whether you’re a local or a tourist, visiting a museum is oftentimes the best way to learn more about a specific place. Minneapolis is home to a variety of museums with local, national, or even international scope. The city is host to some of the nation’s top contemporary art galleries, as well as comprehensive cultural centers, and the museums and galleries are a unique Minneapolis experience in and of themselves.

As we know at The Daily Meal, a key part of any traveling experience is the food. Although food service at a museum might not be the establishment’s first priority, many do cater to their guests’ appetites, and they do it well.

1) Gather, Walker Art Center
Supporting "the visual, performing, and media arts of our time" with a "global, multidisciplinary, and diverse approach," the Walker Art Center ranks among the five most-visited modern/contemporary art museums in the United States. The museum serves "locally sourced and globally inspired American cuisine" at Gather, its restaurant. They recruit monthly guest chefs from around the country and are primarily open (except on Mondays) for lunch. They’re open from 5 p.m. to 9 p.m. on Thursdays for happy hour and a small-plate menu; we’re eyeing the Parma cotto ham, house-made jam, grilled miche, and salted butter offering…

2) FIKA, American Swedish Institute
Minnesota is home to more Swedish Americans than any other state. Housed in the French château-style Turnblad Mansion and the new Nelson Cultural Center, the American Swedish Institute was founded in 1929 to serve "as a gathering place for people to share stories and experiences around universal themes of tradition, migration, craft and the arts, all informed by enduring ties to Sweden." FIKA (Swedish for "daily break") is the institute’s Nordic-inspired café that serves a "seasonally inspired menu dedicated to regional ingredients and Nordic traditions." The smoked sturgeon with pickled beets, egg yolk, watercress, and speck is a delicious choice.

3) Café Minnesota, Minnesota History Center
Home to the Minnesota Historical Society’s collections, the Minnesota History Center features a museum, library, classrooms, conference rooms, and an auditorium. In addition to displaying and sharing Minnesota’s past, the center also includes the Café Minnesota, an on-site dining option that "highlights sustainable, local ingredients." Open for lunch every day but Monday, the café offers "self-service dining with a grill, and stations with entrées, deli items, and desserts."


Minnesota woman shares 'hidden recipes' of Jews enslaved by Nazis

Starving and exhausted, Elena “Ica” Kalina and other women prisoners sent to a Nazi concentration camp often had whispered conversations about their favorite recipes to distract from the hunger and horror around them. Many women would die, but Kalina created a tender tribute to honor them.

At night in the dark barracks, Kalina scribbled down their recipes with a stolen pencil and tiny pieces of paper. Tucked in a hidden pocket, the more than 600 recipes survived her liberation from the camp, her long trek to freedom, immigration to America, and the creation of a new home in Minnesota, where she prepared the foods as a personal tribute to those who would never taste them.

Now the recipes and their remarkable origins are being shared with the public as the world marks the 75th anniversary of the liberation of the Auschwitz concentration camp — where Kalina was confined the first two months of her captivity. In honor of International Holocaust Remembrance Day, Kalina’s daughter Eva Moreimi will share her mother’s story at Minnesota’s Holocaust remembrance event at Beth El Synagogue on Monday.

Some of the pastry recipes painstakingly recorded 75 years ago in those cold barracks will be served.

“These recipes were very precious to my mom,” said Moreimi, who penned her mother’s survival story in a new book, “Hidden Recipes.” “The women went through horrific times together. And they were there for each other.”

Moreimi hopes that sharing her mother’s experience will be a fresh reminder of the Holocaust’s devastation, especially to younger generations. Fewer than half of Americans know that 6 million Jews died in the Holocaust, according to a Pew Research Center survey released last week.

Moreimi has donated the recipes to the U.S. Holocaust Memorial Museum, where chief acquisitions curator Judith Cohen called the collection now available online “rare” and “poignant.”

“There are two things very significant,” Cohen said. “One is these women were facing near starvation, and they’re substituting real food with memories of food from before the war. There’s an incredible poignancy about that. Anything these women did to preserve their previous lives is so significant, as the Nazis tried to dehumanize people.”

In addition, Kalina’s papers reveal “a whole social network” of women that developed despite horrific conditions, Cohen said.

Preserving such collections is critical today, she said, as the world is losing Holocaust survivors at a rapid rate.

“It is the artifacts that survive to tell the story,” she said.

Kalina, known as Ica, lived in St. Louis Park with her husband, Ernest, for more than 35 years. They immigrated to the United States in the early 1970s following the Soviet invasion of what was then Czechoslovakia, where they had rebuilt their lives.

Theirs is among countless stories of Jewish suffering and survival during and after the Nazi regime. But Kalina had a tangible reminder that she carried to the future.

Moreimi recalled the tin box in her mother’s closet that held the fragile papers. The ingredients for sweet coffee cakes, tortes and cookies were typically written on the back of labels for ammunition and explosives, labels stolen from a factory where Kalina had worked.

“My mom would bake every week,” Moreimi said. “She’d spread some of the recipes out on the table, gently handling them.”

Because her mother tried to record the name of the woman who gave her the recipe, she’d often look up and talk about the person, Moreimi said. Her face would turn sad, because “it took her back to very painful times.”

Those painful times began in 1944, when Hungarian Jews were rounded up and sent to ghettos before being herded onto trains to the Auschwitz concentration camp. Kalina, her younger sister Babi and her parents arrived at Auschwitz in June 1944. Her parents were sent to the gas chambers immediately. Of the nearly 426,000 Hungarian Jews deported to Auschwitz, about 320,000 met with the same swift fate, according to the U.S. Holocaust Memorial Museum.

The sisters were among the Jewish women later sent to a forced labor camp for a munitions factory in a subcamp of the Buchenwald concentration camp in Germany, Moreimi said. The women worked long hours in silence filling grenades and bombs with toxic explosives, watched by guards, trudging more than an hour each way to their barracks. Food was often grass soup, a sliver of hard bread.

Kalina, who spoke fluent German, had a little more freedom than most because she translated for the factory managers and had cleaning duties, Moreimi said. While cleaning, she stole a small pencil found on the floor as well as slips of paper from trash baskets.

It was a risk. But at night, Kalina — then known by her Hungarian maiden name, Ilona Kellner — was able to record her friends’ favorite foods. Some were family specialties, some from fancy restaurants. All seemed like a dream.

“It was a powerful survival tool,” Moreimi said. “It gave her hope that someday she would use them again.”

When Allied troops began closing in on the factory in March 1945, Nazi guards rounded up the workers. The women endured a two-week “death march” toward another concentration camp before the guards fled under pressure from Allied forces. The women — emaciated and exhausted — were free. And the recipes were intact.

Last week, Moreimi stood in the kitchen at Beth El Synagogue, preparing her third batch of “hidden recipes” for the Holocaust Remembrance Day event. She kneaded the yeasty dough that her mother had made hundreds of times before. She flattened it with a rolling pin, spread a thin layer of raspberry preserves on top, and then sprinkled ground walnuts over it. Then came another layer.

“This is a recipe from a famous pastry shop in Budapest,” she said, looking up from the pan. “It was well known.”

Her mother prepared such pastries for Shabbat dinners, bar mitzvahs and other family gatherings at her home in St. Louis Park, Moreimi said. The Kalinas moved here from Czechoslovakia in the early 1970s, following Moreimi and her family.

Fluent in several languages, but not English, the couple took basic jobs — Ica Kalina in computer parts assembly and Ernest Kalina in wholesale books. They cherished being with their family, their grandchildren, and being able to practice their faith without fear, she said.

“They had a happy life,” said Moreimi, whose mother died in 2011 and father died in 2007.

She said she never intended to publish a book about her mother but felt compelled because of the rise in anti-Semitism and Holocaust denial.

“Because of hatred, 6 million Jews died and many others perished,” she said. “This is my message. We can learn from the past. Kindness and compassion must win over hatred.”

Jean Hopfensperger is the religion, faith and values reporter for the Star Tribune. She focuses largely on religious trends shaping Minnesota and the nation.


12 Best Food Museums Around The World

From the museums on everyone's bucket list to the ones set apart by beautiful design, there's a museum out there to cater to everyone's interests these days &mdash e ven especially foodies.

At these 12 museums, lovers of culinary culture will have the opportunity to learn about the history of some of the world's most famous foods (just think of all the cool trivia you'll have at the ready for your next dinner party).

But prepare yourself, because a visit to these museums is sure to send your tastebuds into overdrive.

At this 5,000-square-foot museum from chocolate connoisseurs Jacques Torres and Eddy Van Belle, guests get to explore the journey of chocolate through priceless Mayan artifacts, ancient and modern chocolate-making equipment, plus bon-bon and hot chocolate-making demonstrations. This is the first chocolate museum to open in New York, though four other versions exist around the world, in Belgium, Prague, Paris and Uxmal.

Considering the origin of french fries can be traced back to Belgium, it&rsquos no surprise that you&rsquoll find a museum dedicated to this tasty snack there. Made up of three parts, the Frietmuseum takes visitors through the history of the potato and fries with around 400 ancient objects on display. The option to sample french fries at the end is just an added bonus. Yum!

The German version of fast food, currywurst is a treat consisting mainly of sliced, fried pork sausage swimming in a curry-tomato sauce. At the Currywurst Museum in Germany, you&rsquoll get an up close look at how this food became so popular, from interactive exhibits that allow guests to participate in virtual currywurst making to a spice chamber filled with sniffing stations.

The only thing that could possibly top good southern cooking is a museum dedicated to the cuisine. At the Southern Food & Beverage Museum, prepare to take part in special exhibits, demonstrations, lectures and, yes, tastings that showcase the unique culinary heritage of the South and the people who shaped these rich food traditions. While you're there, take a walk on the museum's Trail of Smoke and Fire and try to decide what Southern state does barbecue the best (if that's even possible).

With more than 5,676 mustards from all 50 states and more than 70 countries, the National Mustard Museum&rsquos collection is, simply put, unreal. Inside, mustard lovers get to peruse a plethora of items dedicated to the condiment, from old-school advertisements, to a great wall of mustard, to the museum&rsquos impressive Gibbons Collection of antique mustard pots, donated by the family of an avid mustard enthusiast.

Known as &ldquothe city of cheese,&rdquo Alkmaar is pretty much the epicenter for cheese enthusiasts (even the residents refer to themselves as &ldquocheese heads&rdquo). In addition to the city&rsquos world-famous cheese market, travelers can also visit the nearby Dutch Cheese Museum to learn more about the making of the Netherlands' two famous cheeses, Edammer and Gouda.

Spud lovers will surely get a kick out of the Canadian Potato Museum. Highlights include the world&rsquos largest exhibit of potato-related farm machinery as well as the world&rsquos largest potato sculpture. Don&rsquot worry, foodies: Guests can also order a number of tasty creations (loaded baked potatoes, french fries, potato soup!) at the museum&rsquos PEI Potato Kitchen.

Fans of the fruity gelatin dessert may not know it was first invented by a carpenter in the town of Le Roy, New York in 1897. Though the Jell-O Company would eventually be sold to General Foods Corporation in 1925, its roots in Le Roy remain strong at the Jell-O Museum. Just try not to get hungry perusing all the colorful memorabilia, including vintage advertisements and packages, toys, recipe books and more.

With 20 themed spaces exploring the culture and heritage of wine, the stunning La Cité du Vin aims to bring vino lovers&rsquo senses alive with immersive exhibitions. The final phase of the journey takes you up to the eighth floor&rsquos Belvedere "watchtower," which features panoramic views of Bordeaux and the opportunity to taste a glass of wine from the best regions of the world.

Since 1986, the Kimchi Field Museum has been helping visitors gain insight into the making of this traditional Korean side dish, typically fermented and made from vegetables and various seasonings. Not only will you find relics such as the ancient earthenware used to make kimchi, you&rsquoll also get to learn about how varieties of kimchi differ by season and region, including the kimchi once enjoyed at the Royal Palace and temples.

Throughout its two-century-old history, the cocktail has influenced everything from music to politics. At the Museum of the American Cocktail (co-founded by legendary bartender Dale DeGroff along with other cocktail experts), a collection of memorabilia, from antique cocktail shakers to Prohibition-era literature, offers a deeper look into mixology. Better yet, the museum hosts events, tastings and seminars, so you can brush up on your cocktail making while you&rsquore at it.

While the first floor of Japan&rsquos Ramen Museum takes people through the history of the popular noodle dish, the lower level is where all foodie dreams come alive. There, visitors can explore a street-style setting replica circa 1958, the year the world&rsquos first instant ramen was invented. With nine different restaurants each serving ramen dishes from different regions of Japan, there&rsquos no way you&rsquoll leave hungry.


Minneapolis’ Best Museum Food - Recipes

I cannot say how yummy these egg rolls are amazing. I need the recipe. crispy, totally the bomb! It was so amazing and the sauce was awesome. cannot find that here. I need to go to Anoka to get me some. and try to replicate it in my kitchen.

47 - 51 of 63 reviews

This restaurant has the best egg rolls. They are large, extra crispy, filled with a mixture of meat, rice noodles & a few shredded vegetables. They one of those tasty, little bit greasy things that are very enjoyable. I also like their special fried rice, lo mein and egg fu yung. It is a good place for lunch, with a friendly staff & reasonable prices.

I'll go out on a limb and say you can't get better egg rolls than what you get at the Que Viet on Johnson St in NE Minneapolis. Dip them in their fish sauce and enjoy! I live in western South Dakota and when I visit family in Minneapolis, I ALWAYS make it a point to go there. Their "Egg Rolls over Chilled Rice Noodles" is a must have meal. I also order 5 orders of "Hot and Spicy Chicken" to go, so I can freeze it and bring it back to SD with me. The decor isn't all that great, but the food more than makes up for it. Stop in, you won't be disapointed.

We enjoy Que Viet's food very much. Much has been written about their egg rolls, which are certainly delicious. I am also a very big fan of their egg foo yung an lo men dishes. It is not the cheapest chinese around, but it is one of the best. The restaurant itself is very simple and casual, nothing fancy, but comfortable. Service is always very attentive and pleasant. Take out is prepared to order and ready when they say it will be. The portions are huge and we always end up with another meal or two so we can enjoy it all over again. Parking is super easy, right out front on Johnson street. Que Viet is a neighborhood asset!

The egg rolls are huge, delicious, meaty, and crispy . . . i could make a meal of them (and I have!). The vinegar based dipping sauce goes so well with them. We also had the spicy chicken (not too spicy), chicken almond ding, mock duck, and lo mein. The entrees are good, but we really go there for the egg rolls. This is perhaps some of the best lo mein I've ever had though - skinny noodles and fresh vegetables nicely seasoned. I would order that again. We have had equally good food at the Brooklyn Park location.


AANM presents a Yalla Eat! series in the form of Instagram Takeovers by different Arab American chefs, Tuesdays at 5:30 p.m. ET. Each guest chef will cook and demonstrate a delectable recipe on AANM’s Instagram stories, with the dish and ingredient list announced ahead of time so that audiences can prepare and follow along. All recipes are archived in our Instagram Highlights as well as below, to refer back to.

Mai Kakish (Almond and Fig) presents Fried Tomatoes (Alayet Bandoura)

Mai Kakish runs Almond and Fig, a memoir told through food. She cooks to remember the place she came from, Palestine, and to pass that connection on to her children and others. Through Almond and Fig she shares meals and her family table sharing the food that taught her about her identity, culture and family. The kind of food that makes memories and tells stories. She believes that food not only plays an important role in forming traditions and social interactions, but is also a tool to tell a story about culture and identity. Through her cooking and stories, she hopes to inspire others to cook food from an often misunderstood part of the world, and help create new memories and conversations around their own dinner tables.

Ingredients:

5-6 large tomatoes cut into 1/2 inch rounds
1 serrano or jalapeño pepper you can leave it whole or seed and dice (optional)
4 garlic cloves, sliced
4 tablespoons extra virgin olive oil
Salt to taste
1 teaspoon dried mint to finish

Reian Abdin (shami_eats_and_treats) presents Musabaha

Reian Abdin is a Syrian American born in New York and raised in South Carolina. She is a proud mother of her three little ones. Having a family of her own showed her the importance of preserving cultural identity and she loves doing this through her food, sharing recipes for dishes she grew up with on Instagram and Youtube. She wants others to be able to enjoy traditional Middle Eastern food just as much as she does, and be able to recreate them in an easy way without having to guess ingredients and amounts through sharing these recipes she hopes to instill the love of a home cooked meal and inspire others to elevate their dishes and try new recipes.

Ingredients:

1 jar (400 grams drained) chickpeas with their liquid
4 tablespoons tahini
1 lemon, juiced
3 garlic cloves
Salt to taste
1/4 cup olive oil
2 tablespoons labneh
Dried parsley and red pepper powder for garnish

Monica Isaac (Cairo Coffee) presents Arabic Coffee

Monica Isaac is a first generation Coptic Egyptian living on the eastside of Detroit. She is the owner of Cairo Coffee, a specialty coffee shop and community-lending library in the city. Cairo Coffee focuses on building relationships with local vendors and small businesses and training young Detroiters through their Barista apprentice/skill-sharing program. Monica is also a proud community member, organizer and creator in different mediums.

Ingredients/supplies:

Arabic/Turkish style ground coffee (Cairo Coffee uses a 50/50 blend with cardamom from Hashems Roastery in Dearborn)
Sugar
Water
Spoon
Qahwah/demitasse set (cup and saucer, or a regular espresso set)
Dallah/rakwah (traditional coffee pot with a handle)

Samantha Sanchez (HaveSpicesWillTravel) presents Om Ali

Samantha Sanchez has a background is in Cultural Anthropology and Education, but cooking is her passion. She has been blogging and sharing recipes on Instagram and Facebook. Her page, HaveSpicesWillTravel was born from her love of culture and cuisine. Not everyone has the opportunity to travel often and immerse themselves in new cultures and tastes, but one thing everyone has access to is… spices! A story, a tradition, and of course a recipe help to teleport our tastebuds to new places. Samantha is the winner of the Daybreak Press Award for Best Cookbook in 2020 for her groundbreaking book, Ramadan Recipes, the first and only cookbook dedicated to the Muslim holidays and the amazing variety of cultures that make up the Muslim community.

Ingredients:

4-6 croissants
1 can of sweetened condensed milk
1 cup of milk
1 teaspoon cardamom
1 teaspoon cinnamon
Assorted nuts (walnuts, pistachios, almonds)
Raisins, chopped dates, apricots
1/4 cup shredded coconut
1/2 can of table cream
Rose petals for garnish (optional)

Summar (The Cozy Home Chronicles) presents Vegan Mahklama

Summar is a mom of three completing her Ph.D. in anthropology at Wayne State University. When not writing her dissertation, she writes about all things home life and motherhood on her blog The Cozy Home Chronicles. She believes coziness is a labor of love that can be built into simple everyday moments whether it’s crafting with your children or putting together a nourishing home-cooked meal. She’s especially passionate about sustainability and is always looking for ways to lessen her impact, including experimenting in the kitchen to make delicious plant-based versions of traditional Middle Eastern dishes.

Ingredients:

1 (14oz) block of firm tofu, drained and crumbled
1 medium onion, finely diced
3 medium vine ripened tomatoes, finely diced
1/2 teaspoon turmeric
1/4 teaspoon curry powder
1 teaspoon salt, more to taste
1/8 teaspoon black pepper
1/8 teaspoon white pepper
Extra virgin olive oil or vegetable oil

Lama Bazzi (TasteGreatFoodie) presents Roasted Eggplant Salad

Lama Bazzi is the founder of TasteGreatFoodie, a page where she shares diverse food recipes that are mostly healthy, and sometimes not! She has a social media presence on known platforms such as Instagram, Facebook, Pinterest, YouTube with over 40 thousand followers combined and has an upcoming blog on the way. She started cooking seven years ago when she got married and moved to Florida. Without any prior cooking skills, her mom guided her over the phone and her passion for cooking bloomed. About two years ago, she began sharing her love for simplified recipes and turned it into a business. She has been featured in Voyage Magazine Miami and has collaborated with known brands, such as Morning Star, Starkist, Lactaid, Post, Van Foods, BJ’s Wholesale and Crescent Foods. She is a stay at home mom of two little girls whom she homeschools. Her children are her absolute favorite food critics.

Ingredients:

1 whole eggplant, sliced into 1/2 inch thick slices
1 pint cherry tomatoes, sliced in half
1/2 cup chopped parsley
3 tablespoons green onions, chopped
4 tablespoons lemon juice
2 tablespoons Italian seasoning
4 tablespoons olive oil
1 tablespoon capers
3 tablespoons parmesan cheese, freshly grated
Salt to taste
Pomegranate to garnish

Lamees AttarBashi presents Baked Kufta Parcels

Lamees AttarBashi is an MBA Engineer turned TV chef and personality, an international culinary enthusiast with a focus on Middle Eastern cuisine, a recipe developer and a constant Nomad who spent most of her years traveling the world and learning about different cuisines and food. Her passion for food led her to complete a Diploma in Hot kitchen from ICCA (International Center for Culinary arts) in Dubai, along with various certificates of cooking with many international and Michelin star chefs. On her TV show Lamees’s Dining Table she got to showcase her love for Middle Eastern and international food, along with regular appearances on TV shows like Sabah El Kheir Ya Arab, Sabah El Dar and food festivals like Dubai Food Festival and Sharjah Food Festival. She is currently in the last stages of launching her own superfood snack company Bashi’s Superfood Snacks, that focuses on natural, superfood healthy snacks in a tub with a no-nonsense approach to snacking and indulging.

Ingredients:

For the kufta:
1 pound ground meat
1 tomato, minced
1 onion, minced
1 bunch parsley, minced
2 garlic cloves, minced
1 teaspoon curry powder
1 teaspoon black pepper
2 teaspoons salt
3 tablespoons flour

For the sauce:
1.5 cups tomato sauce
1 tablespoons tomato paste
1/2 tablespoon pomegranate molasses
1 teaspoon salt
1 cup water


Kramarczuk's has been in operation for more than 50 years. They are most well known for Polish sausages but their restaurant has a variety of Eastern European food, their bakery is fantastic, and their market sells a vast selection of European food. Attempt to resist the European candy display.


3 recipes for African American Museum dishes you can make at home


Thomas Downing-Inspired NYC Oyster Pan Roast, as it is served at the Sweet Home Cafe. (Marvin Joseph/The Washington Post)

With 2½ years of planning and testing, and several dry-run previews serving 700 guests, Albert Lukas is ready and eager for folks who visit the National Museum of African American History and Culture to enjoy his food at the museum’s Sweet Home Cafe.

“What I am most proud of is that we are telling the story of African Americans’ contributions through the food they made and ate,” says Lukas, 48, the longtime supervising chef of Restaurant Associates.

Lukas chose three recipes from the cafe’s menu to share with Post readers that reflect the mission. Take the Son of a Gun Stew, made with boneless short ribs: After the Civil War, freed black men found jobs as ranch hands out West, he says. “We modified a cowboy stew, cooked with some staple ingredients you would have found on a chuck wagon.”


The Sun of a Gun stew at the Sweet Home Cafe. (Restaurant Associates)

On the Thomas Downing-Inspired NYC Oyster Pan Roast: The black abolitionist and son of black slaves was also a successful restaurateur, Lukas says. Although he didn’t serve this exact dish at his tavern in New York, Downing grew up harvesting oysters on the Chesapeake Bay in Virginia and became an oysterman when he moved to New York with his wife.

On the Joe Frogger Cookies: These were served at a tavern owned by Revolutionary War veteran and freed slave Joe Brown in Marblehead, Mass., Lukas says. Brown’s wife made her molasses-spiced cookies “as big as the lily pads” that frogs sat on in front of their restaurant.


Joe Frogger cookies. (Jonathan Newton/The Washington Post)

The rich, chewy ones served at Sweet Home Cafe aren’t quite that big, but they are certainly big enough to share — along with your own stories of museum discoveries.

4 pounds boneless beef short ribs

Freshly ground black pepper

1/4 cup flour, or more as needed, plus 2 tablespoons

1 large yellow onion, diced

1 large carrot, scrubbed well, then diced

2 large ribs celery, diced

2 tablespoons tomato paste

2 tablespoons unsalted butter

2 medium turnips, peeled and cut into bite-size chunks

2 Yukon Gold potatoes, scrubbed well and cut into bite-size chunks

1 cup fresh corn kernels (from 1 to 2 ears)

1/2 cup vacuum-packed sun-dried tomatoes, each cut lengthwise in half

2 tablespoons cooked pearled barley

1 tablespoon fresh thyme leaves

Season the short ribs generously with salt and pepper all over, then dust them with the 1/4 cup of flour (or more as needed).

Heat the oil in a large, ovenproof braising pan over medium-high heat. Once the oil shimmers, work in batches as needed, adding the meat, browning it until crusty on all sides and transferring it to a plate as you go. (It will not be cooked through.)

Once the pan is empty, reduce the heat to medium. Add the onion, carrot and celery, stirring to coat and dislodging any browned bits on the bottom of the pan. Cook for about 10 minutes, stirring occasionally, then stir in the tomato paste cook for 3 minutes, or until a rich color and aroma has developed.

Add the butter once it has melted, dust the contents of the pan with the 2 tablespoons of flour, stirring to incorporate. Cook for 2 minutes, then stir in the red wine. Cook for about 20 minutes, or until the liquid in the pan has reduced by half.

Meanwhile, preheat the oven to 350 degrees.

Return all the meat to the pan once the mixture begins to bubble at the edges, cook for 2 minutes, then add the veal stock and bay leaf. Once the mixture has begun bubbling again, cover the pan tightly and transfer to the oven cook for about 2 hours, or until the short ribs are tender. Leave the oven on.

Use tongs to transfer the short ribs to a separate, ovenproof casserole that’s large enough to hold them and the vegetables. Strain the pan liquid through a fine-mesh strainer, discarding the solids, then return the liquid to the pan. Cook over medium heat until it has thickened a bit strain and discard any fat, as needed. Taste, and season with salt and pepper, as needed. Remove from the heat.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the turnips and potatoes once the water returns to a boil, cook for about 5 minutes or until the vegetables are about three-quarters cooked. Drain and transfer to the casserole, placing them and the corn, sun-dried tomatoes and barley around the meat. Pour the thickened sauce over the meat and vegetables, then sprinkle the thyme on top.

Bake (middle rack, uncovered) for 15 minutes, or until the vegetables are tender. Discard the bay leaf.

Nutrition | Per serving (based on 8): 600 calories, 50 g protein, 29 g carbohydrates, 31 g fat, 13 g saturated fat, 175 mg cholesterol, 640 mg sodium, 4 g dietary fiber, 7 g sugar

3 tablespoons unsalted butter, 1 of them melted

3 dozen freshly shucked oysters, preferably from the Chesapeake Bay, plus 1 cup oyster liquor

3 tablespoons Heinz chili sauce

1 tablespoon Worcestershire sauce

Generous 1/4 teaspoon Tabasco sauce

12 baguette slices, for serving

Heat 1 tablespoon of the butter in a large saucepan over medium-low heat. Stir in the shallot cook for 5 to 8 minutes, until tender, then add the wine increase the heat to medium and cook for 10 to 15 minutes, or until that liquid has reduced by half. Stir in the oyster liquor and cook just long enough for the mixture to begin bubbling at the edges.

Add the chili sauce, Worcestershire sauce and cream, stirring to blend well. Cook for 2 minutes, then reduce the heat to medium-low add the oysters and stir to coat. Cook for 2 minutes, being careful not to overcook them.

Meanwhile, preheat the oven to 375 degrees.

Arrange the baguette slices flat on a baking sheet and brush the tops of each one using the tablespoon of melted butter. Bake (middle rack) for 12 to 16 minutes, or until golden brown. Let cool.

Gently stir the Tabasco sauce and the remaining tablespoon of butter into the saucepan until thoroughly incorporated. Remove from the heat.

To serve, place 6 oysters into each wide, shallow bowl, then ladle the chili cream sauce over each portion. Garnish each with 2 baguette slices.

Nutrition | Per serving (not including baguette): 260 calories, 8 g protein, 9 g carbohydrates, 21 g fat, 12 g saturated fat, 115 mg cholesterol, 330 mg sodium, 0 g dietary fiber, 5 g sugar

1 cup unsulfured molasses

2 1/2 tablespoons dark rum

1 1/2 teaspoons fine sea salt

Generous 1 1/4 teaspoons ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

Generous 1/4 teaspoon freshly grated nutmeg

8 tablespoons (1 stick) salted butter, at room temperature

1 cup sugar, plus more for rolling

Combine the water, molasses and rum in a saucepan over medium heat once the mixture starts to bubble, cook for 1 minute, then remove from the heat to cool to room temperature.

Sift together the flour, sea salt, baking soda, ginger, cloves, allspice and nutmeg on a sheet of waxed or parchment paper.

Combine the butter and cup of sugar in the bowl of a stand mixer or handheld electric mixer beat on medium speed for a few minutes, until light and fluffy. Stop to scrape down the bowl.

Add the cooled molasses mixture beat on low speed until well incorporated. Stop to scrape down the bowl.

On low speed, gradually add the flour mixture, beating just long enough to form a homogeneous dough. Cover and refrigerate overnight (at least 8 hours) and up to 1 day.

Preheat the oven to 375 degrees. Line several baking sheets with parchment paper, and line your work surface with more paper. Sprinkle a generous amount of sugar over it.

Working with half the dough at a time (leaving the rest in the refrigerator), roll out on the sugared surface to a thickness of 1/4 inch. Cut out about 12 cookies, re-rolling the scraps as needed. Use a wide, thin spatula to transfer the cookies to the baking sheets, spacing the cookies at least 1 inch apart. Sprinkle the tops with more sugar. Repeat to use all the dough.

Bake (middle rack) one sheet at time, for 10 minutes, or just until the cookies are set yet still seem soft at the center, rotating the baking sheet from front to back halfway through. Let cool on the sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.

Nutrition | Per cookie (based on 30): 140 calories, 2 g protein, 26 g carbohydrates, 3 g fat, 2 g saturated fat, 10 mg cholesterol, 380 mg sodium, 0 g dietary fiber, 15 g sugar


Interactive Dining at the Smithsonian Café

With a food focus, I went to the Smithsonian National Museum of the American Indian Mitsitam Café website, which states they "feature indigenous food from the Western Hemisphere. Each menu reflects the food and cooking techniques from the region featured. Menus are changed with each season to reflect the bounties of that area."

Through the site, I also learned there are five main Native American regions in the Western Hemisphere: Northern Woodlands, Mesoamerica, South America, Northwest Coast, and where I grew up, the Great Plains.

Menu options at the MitsitamCafé include familiar favorites with Native American ingredients from each of the regions: a maple-brined turkey accompanied by chilled corn and heirloom tomatoes, or roasted kohlrabi with a green apple cider reduction. A wild rice and watercress salad and strawberry rhubarb pudding complete meal options. My Great Plains favorite, frybread tacos and bison burgers, are also on the seasonal menus, all with a side of chef interaction.


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The Most Beautiful Museum Restaurants And Cafés

The Modern at New York City's MoMA is part of famed restaurateur Danny Meyer's Union Square Hospitality Group, and it's received two Michelin stars. In the dining room, you can find a prix-fixe menu featuring dishes like slow cooked sea bass in a watercress broth and lobster steamed in spinach. While eating, don't forget to look outside &mdash there are works by Matisse and Picasso in the sculpture garden. The bar room offers a more casual setting, while a 2,800-bottle wine cellar is available for the entire restaurant.

9 West 53rd Street, 212-333-1220

London's The Magazine restaurant is striking in both appearance and cuisine, offering a truly impressive visual and culinary experience. It's located at the Serpentine Sackler Gallery in central London. The restaurant's design, by Zaha Hadid Architects, features a flowing roof and skylights that allow natural light to permeate the dining area. Head Chef Emmanuel Eger has created dishes like Scottish salmon tartare, grilled octopus with chorizo and a brown butter roasted monkfish with oak smoked lardons.

West Carriage Drive London W2, +44 20 7298 7552

British chef Tim Kensett took the reigns at Storico inside the New York Historical Society last year, and his focus on Italian cuisine provides a dining experience unlike anything else on the Upper West Side of Manhattan. Kensett makes changes to the menu daily depending on what ingredients he has to work with, creating incredible dishes like a burnt flour orecchiette with fermented radish greens and a delicious, crispy fried rabbit served with pickled peppers and lemon.

170 Central Park West, 212-485-9211

Ray's and Stark Bar at LACMA, located on Wilshire Boulevard in Los Angeles, was named after film producer Ray Stark. The restaurant can be found behind Chris Burden's Urban Light installation, and features outdoor seating, wood-fired Neapolitan pizza, homemade pasta and an extensive water menu. That's right &mdash there are about 20 different types of water to be found here, along with a water sommelier who can help guide you through the list.

5905 Wilshire Boulevard, 323-857-6180

Palettes at the Denver Art Museum has been around since 1997, and it claims to be one of the first chef-driven museum restaurants. The floor-to-ceiling windows provide views of the museum's beautiful Hamilton Building, and the menu showcases modern American cooking. Dishes include a Colorado lamb burger, rock shrimp enchiladas, fresh soft-egg ravioli with truffle butter and a pork-loin schnitzel.

100 West 14th Avenue Parkway, 303-534-1455

Untitled is another Danny Meyer restaurant, where Chef Suzanne Cupps controls the kitchen at the recently relocated Whitney. The restaurant is open from breakfast through dinner, and it's won accolades for dishes like pork bolognese, the namesake Untitled burger and a variety of brunch cocktails including the Gansevoort Shandy made with beer, Cappelletti and lemon. The design is modern and impressive, with large glass windows overlooking a public plaza.

99 Gansevoort Street, 212-570-3670

Chef Tony Mantuano is well known in Chicago for his fine-dining Italian eatery, Spiaggia. He's also responsible for the cuisine at Terzo Piano at the Art Institute of Chicagoat the Art Institute of Chicago. Brunch and lunch can be had here every day, but dinner is served only on Thursdays, from 5 p.m. to 8 p.m. On that night, you can find dishes like cocoa pappardelle with lamb ragu, seared scallops with smoked celery root purée and a smokey cioppino served with crispy fennel.

159 East Monroe Street, 312-443-8650

The Café Jacquemart-André, a Parisian restaurant and tea room, is nestled inside the former dining room of the mansion where the museum is located. Come here after a visit to the museum for lunch or brunch, and definitely don't skip the acclaimed pastries from Pâtisserie Stohrer and Michel Fenet's Petite Marquise. In a whimsical touch, the menu varies based on what is being exhibited in the museum.

158 Boulevard Haussmann, +33 1 45 62 11 59

Halcyon, located inside Charlotte, North Carolina's Mint Museum (the oldest art museum in the state), is open only for lunch. The restaurant calls itself "a celebration of artisanal farms, dairies and wineries from the Carolinas and beyond." In other words, Chef James Stouffer has assembled a menu featuring local ingredients that come together in dishes like fried oysters and Kobe beef tartare, scallop and pork belly served with local mushrooms and a rabbit saddle with brown butter and sweet potato purée.

500 South Tryon Street, 704-910-0865

The view from Robert, looking out over Central Park and Columbus Circle from atop the Museum of Arts and Design, is stunning. The menu is fresh and vibrant, with dishes like octopus with clams and pearl onions, tagliatelle with black summer truffles and Atlantic cod with a miso glaze. The cocktail list is impressive as well, with riffs on classics like the Mad Manhattan made with Woodford Reserve or a New York Sour with Michter's Rye and Malbec. The restaurant is open for lunch, dinner and tea service, and also frequently hosts live jazz performances.

2 Columbus Circle, 212-299-7730

Rome is home to endless amounts of good food and troves of beautiful art. The two come together perfectly at Caffé delle Arti at Galleria Nazionale d'Arte Moderna. Stop in at this lovely space for an espresso, some fine Mediterranean and Italian cuisine, or to sample the extensive Italian wine list. The restaurant is often very busy during weekend brunch hours, so plan accordingly.

Via Antonio Gramsci, 73, 00197, +39 06 3265 1236

Chef Ignacio Mattos and restaurateur Thomas Carter brought the downtown NYC vibe of their other restaurants, Estela and Café Altro Paradiso, to the Met Breuer's Flora Bar when it opened in late 2016. The menu is seafood-focused, with dishes like lobster crudo, snow crab with yuzu mayonnaise and an omelette with trout roe. There's also an excellent wine list and cocktails like the Son of Neptune, which combines Scotch with pineapple. Next door is Flora Coffee, where you can find light bites, pastries and a full espresso bar all day long.


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