Chocolate Granashe Cake with caramelized pineapple, passion fruit caramel and toasted coconut ice cream
Official Chef’s Tasting Menu by the incredible Chef Sameh Wadi
Patisserie 46: Behind the Scenes
More on Patisserie 46 via Heavy Table:
Patisserie 46: A First Look
John Kraus of Patisserie 46
wr3n:
Pupuseria La Palmera, 42nd & Cedar
New place serving Salvadoran cuisine according to TC Daily Planet.
YES YES YES YES YES
Woman learning about edible mushrooms. (1938) via the Minnesota Historical Society
One of the first food books I was ever obsessed with. We’ll miss you, Maurice!
TACO CAT, our underground taco bicycle delivery service, is in full swing!
Call 612-270-8007 if you live in the uptown or downtown Minneapolis area!
What kinds of tacos do you guys do?
Old Style cheese (Taken with Instagram at Minneapolis Farmers Market Annex)
donuts from the donut-coop. DONUTS MAKE ME GO NUTZ!
Nicollet Island Inn Oatmeal Pancakes
I did a story on the Nicollet Island Inn, and their Sunday brunch. For Mother’s Day, the chef shared his Oatmeal Pancakes recipe.
Here’s the recipe:
Nicollet Island Inn’s Oatmeal Pancakes
All purpose Flour 1 1/2 cups
Oats 1 Cup
Granulated Sugar 1/3 Cup
Baking Powder 2 tsp
Baking Soda 1 tsp
Kosher Salt 1 tsp
Buttermilk 1 1/4 Cups (add 1.25 tablespoons of lemon juice to 1 1/4 cups milk)
Whole Milk 1 1/4 Cups
Eggs 2
Canola Oil 1/4 Cup
Combine all ingredients and put in a food processor, puree until smooth. Oil the griddle, and heat to 350. Spread granola on the griddle. Ladle batter on top of granola.
Yield: 8 pancakes
Raspberry Syrup2 cups frozen raspberries
1/2 Cup granulated Sugar
1 Cup Maple Syrup
1/4 scraped vanilla beanCombine in a medium sized sauce pan and bring to a boil.
Let the mixture cool, 10 minutes
Put in a blender and blend until smooth
Strain and cool completely.
