The Heavy Table on Tumblr

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 Syrup

2 cups frozen raspberries
1/2 Cup granulated Sugar
1 Cup Maple Syrup
1/4 scraped vanilla bean

Combine 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.

dishmeetsspoon: Pack up all my care and woe,Here I go,Singing...

Sat, 05 May 2012 10:41:34 -0500

Walleye and Crawfish Potstickers.

Handcut fries with rosemary aioli.

Microgreen salad- locally sourced!

Blackbird Cafe.

Kiki and Bob at Blackbird Cafe.

Pappardelle with meatballs.

Salted caramel pudding with gingerbread.

Good stuff!

dishmeetsspoon:

Pack up all my care and woe,
Here I go,
Singing low,
Bye bye blackbird ~”Bye Bye Blackbird” by Ray Henderson and Mort Dixon

Because of my broken foot it was decided that driving was off the table for a few days- a real shame, since there’s so much to see in Minneapolis, including friends like Kiki in nearby Eagan. Kiki was getting over something sinus-y, but she was still down with a drive, so she and her hubs drove into the city to have dinner with me at Blackbird Cafe.

Blackbird prides itself on using seasonal, local produce in its dishes, which made ordering a snap- you go for whatever’s in season. I tried a salad of microgreens; housemade pappardelle with pork and lamb meatballs in a watercress pesto, and the dessert of the moment- salted caramel pudding with fresh whipped cream and crumbled gingerbread. And a local beer from one of Minneapolis’ microbreweries. Bob had their braised beef brisket sandwich (the Longhorn) with a slice of key lime pie as a chaser, and Kiki had the burnt sugar pork belly and soft scrambled eggs. Everything was good.

Good company, good food. Leave the light on and turn down my bed- I’ll be home late.

chriseats: KABC in Los Angeles exposes the dangers of meat glue...

Fri, 04 May 2012 10:32:03 -0500

chriseats:

KABC in Los Angeles exposes the dangers of meat glue aka Activa.

While I will agree that the practice of labeling something that is isn’t (making a filet mignon out of stew meat, as shown in the video) is both unsavory business and potentially unsafe for consumers, the use of meat glue by those who know how to use it safely is not. I have used meat glue in a number of restaurants, not to make fake steaks, but to create dishes that could not have been created otherwise. The use of meat glue in the restaurant industry is not necessarily commonplace, but it is accepted. Many chefs know how to use it, and will if they see the need. It seems that the use of meat glue in restaurants is becoming one of the tools chefs are using to heighten the creativity of their menus.

That being said, the science of making a filet mignon out of stew meat is pretty cool, charging $50 for said steak is not. I’d stay away from any $7.99 filet mignon specials if I were you.

Cook Needed!

Tue, 01 May 2012 12:17:29 -0500

johnblue:

Burger Night is looking for a cook. No experience necessary. Will train. Must have fun. Must be punctual. Must love burgers. Ideal candidate lives in Minneapolis.

Needed for a handful of parties/events this summer, maybe more.

Fair wage. Free burgers. Get to cook outside, meet peoples.

Send an email telling why you want to party with Burger Night.

Please spread the word to loved ones who might be interested in a little extra summer cash and fun.

Thanks!

john@burgernight.me

Burger Night rules!

namedaftertowns: Udon, Minneapolis 2009. Nice, where was that...

Tue, 01 May 2012 09:45:12 -0500

namedaftertowns:

Udon, Minneapolis 2009.

Nice, where was that from?

dishmeetsspoon: I’ve been waiting for you to come back/Since...

Tue, 01 May 2012 09:44:18 -0500

Focaccia Katerina with Goat Cheese.

Local Heifevweizens.

The Bear- every meat you can think of.

Sebastian Joe's.

Sebastian Joe's flavor board.

Nicollet Ave. Pothole ice cream.

dishmeetsspoon:

I’ve been waiting for you to come back/Since you left Minneapolis ~”Minneapolis” by Lucinda Williams

I’ve known Bethany since 2007, but we met for the first time when I got to Minneapolis. I also got to meet the two young daughters I’d only heard about- they were cute, and they wanted dinner, so we went to Pizza Luca.

The focaccia Katerina with goat cheese was so good I had to stop after one or I wouldn’t have been able to eat even a slice of pizza. Which would have been a shame, since we were sharing The Bear- a pie with every meat on it known to man.

After, we went to Sebastian Joe’s for ice cream. I tried the Roasted Garlic Almond Chip but decided to go with Nicollet Ave. Pothole- chocolate, chocolate, and more chocolate, with a ribbon of salted caramel.

So good, I’ve been thinking about it since I left Minneapolis.

food-n-otherstuff: Kalbi pork sandwich by [Clint] on Flickr.

Mon, 30 Apr 2012 11:22:15 -0500

food-n-otherstuff:

Kalbi pork sandwich by [Clint] on Flickr.

cupcakempls: Everybody loves our Chocolate Buttermilk (left)...

Mon, 30 Apr 2012 10:41:58 -0500

cupcakempls:

Everybody loves our Chocolate Buttermilk (left) and Chocolate Peanut Butter (right). You know you cannot resist!

nullrend: Pizza and Beer on Flickr.

Sat, 28 Apr 2012 10:42:15 -0500

nullrend:

Pizza and Beer on Flickr.

mynailsaredope: Uptown Tea Garden for some mango-passion-fruit...

Fri, 27 Apr 2012 11:21:34 -0500

mynailsaredope:

Uptown Tea Garden for some mango-passion-fruit bubble tea.

twodayslater: I got a new job at Harriet Brasserie. It’ll be...

Fri, 27 Apr 2012 10:42:23 -0500

twodayslater:

I got a new job at Harriet Brasserie. It’ll be great to work with Dustin again and learn a whole new menu. I’ll be doing a lot of work downstairs which will be a nice change, I won’t be on the line and I can focus on other skills. Soft open is Sunday then we do breakfast and lunch starting Tuesday. Come check it out!

Good luck! We’ll see you there!