Summer of Rhubarb: Rhubarb Torte

by almost_rosey // 18Jun2016 // No Comments

It has been a long time since I have had time for anything let alone time to bake. This is my first creation on my first Baking Sunday in a long time. The reason I have been absent is because I was busy planning a wedding and European honeymoon. I love planning. I always say that if I weren’t a chemist that I would be an event planner.

Our wedding was small but that doesn’t mean I had any less work to do. The only thing I didn’t have to deal with was the processional and music that coincides with that as well as bridesmaids dresses or bridesmaid flowers since I didn’t have any of those (honestly bridesmaid flowers are super easy because you just make them similar to the bride’s bouquet but have less flowers or simpler flowers). My flowers I spent a lot of time designing. I had a florist do the final arrangement but I gave specific flowers with colors and just told her (Kim from Artemisia) to arrange them.

Everything else I had to plan and I even had to write an entire ceremony since we did not have a church wedding which is not very easy to do. In addition, finding a venue for a small wedding (50 or less) is very difficult. All venues hold 100-300 so finding one with charm is not an easy task.

We ended up finding W.A. Frost which turned out to be absolutely amazing. It’s a small restaurant in historic St. Paul full of charm & beauty.

It is gorgeous inside and no decorations were needed.

The two rooms we rented held 57 max so it was perfect. We went there for lunch before we picked it and I tried the bouillabaisse and my guy got a cheeseburger. We figured that if they could cook a high-end dish and a simple cheeseburger that no matter what we ordered for the reception would be fantastic. We weren’t disappointed. Everything was delicious. For the night of we went with a walleye dish, a pork dish, as well as a bistro steak. I had the steak the night of and it was incredible. For our cake we went with tiramisu for our top layer and strawberry lemon for the bottom layer from Buttercream. Buttercream is expensive but it is worth it. They really are the best for wedding cakes in Minnesota.

I should also mention that my photographer (Angela from Angela Divine Photography) was absolutely amazing and all my wedding photos are from her. I told her we only needed a few hours of coverage and she did better than I could have imagined. I knew I wanted her once I saw her portfolio as she did many small weddings, and with our wedding being under 50 it was a perfect match.

I could talk about all the other details of event planning but this post would go on forever. Needless to say it takes a lot of time to research options for every single item for a wedding and a European trip. There is a lot to consider but just take it one thing at a time while always thinking about the next 20 tasks coming up if that makes any sense. I guess that’s why I am good at planning. I’m great at multitasking & thinking about the future while enjoying & living in the present.

As of now, my rhubarb is growing like crazy. I will have plenty of things to make rhubarb-wise in the future so prepare yourself. Maybe I could actually remember to take a decent photograph of my baked goods before they all get eaten.

Rhubarb Torte

For the crust

1 1/2 C flour
7 T sugar
1 1/2 sticks cold butter, cut into cubes

Heat the oven to 350°F. In a large mixing bowl, combine the flour and sugar. Cut in the butter as if you’re making a pie crust. Press the dough into a 9- by 13-inch pan.

For the custard

2 eggs
3/4 C granulated sugar
3/4 C brown sugar
1 tsp vanilla
1 C flour
3/4 t baking soda
1/2 t salt
3 C fresh rhubarb (I used the red variety)

In a large mixing bowl, beat the eggs and sugar until combined. Stir in the vanilla. Stir in the flour, baking soda, & salt. Stir in the rhubarb. Let sit for 30 minutes. Pour the custard into the crust, and bake for 35–45 minutes, until the torte is set and slightly golden, not toasty brown. Store any leftovers, covered, at room temperature.

Summer of Rhubarb: Rhubarb Upside-Down Cake

by almost_rosey // 12Jun2016 // No Comments

It’s that time of year again…Summer of Rhubarb time. There is a period of time where you could sit outside and literally watch your rhubarb grow. It happens that quickly. I actually made this last year but never got around to posting it. I was busy planning a wedding and a european honeymoon so I didn’t have much free time or ambition for anything else.

This cake seems ambitious but is really very easy. Every time I go to invert an upside-down cake I am fearful that it won’t come out. That it will remain stuck in the pan and I will have a crumbled cake mess. Every time, however, it slides out beautifully and I have a moment of pure satisfaction & baker’s bliss.

Upside-Down Rhubarb Cake

3 tbsp butter, melted
2/3 cup packed brown sugar
2 1/2 cup fresh or frozen* rhubarb, diced (I used 1 3/4 cup red rhubarb and 3/4 cup green rhubarb)
1.5 tbsp granulated sugar
6 tbsp butter, softened
3/4 cup sugar
1.5 tsp vanilla
2 eggs, separated
1/4 tsp cream of tartar
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup milk

*Note that if you are using frozen rhubarb thaw completely first and drain off excess liquid.

Preheat oven to 325F. Grease the bottom and sides of a 9in round cake pan with butter. Line with parchment paper. Grease the parchment paper with butter.

In a small bowl combine the melted butter and brown sugar. Spread over the greased parchment paper. Place rhubarb over sugar mixture. Sprinkles granulated sugar over rhubarb.

In a medium bowl, cream together the softened butter and sugar. Beat in egg yolks and vanilla. Add the flour, baking powder and salt. Mix until combined. Add the milk. Mix until combined.

In a medium bowl beat egg whites and tartar until stiff peaks form. Fold into the batter gently. Pour over rhubarb.

Bake for 55 minutes or until top is golden and lightly springs back when touched or a toothpick inserted comes out clean.

Invert the cake.

Be proud. Be happy. Serve with whipped cream or ice cream if desired.

Poutine

by almost_rosey // 29Mar2016 // No Comments

I have never had real Poutine. I don’t know how this is possible considering I live in Minnesota or Almost Canada. I had poutine at the MN State Fair but it wasn’t real Poutine. It was more like a fast food version. This recipe might not be traditional but it is delicious. Maybe one day I will have a traditional version but until I do this will suit me just fine.

Poutine (serves 2)

1-1.5 cups shredded cooked duck
1 cup duck gravy
2 cups diced potatoes
2 tbsp lard
salt & pepper to taste
shredded swiss cheese

Fry the potatoes in the lard with salt & pepper until crispy. Place in a pie plate.

Top with shredded duck and then gravy. Bake for 15-20 minutes until duck is heated through. Top with swiss cheese. Bake for 5 minutes more until cheese is melted. Serve & enjoy

Walleye Cakes & A Poached Egg

by almost_rosey // 23Mar2016 // No Comments

This was an exceptionally short ice fishing season. It hasn’t been this short in 28 years for everyone in Almost Canada. For Lake Minnetonka it was the shortest ice out season since 1887. Wow. That is a crazy record. Because of this I didn’t get to go fishing as often as I would have liked. Normally I have to find creative ways to work through all the walleye we catch but not this year. I decided to make walleye cakes with this batch which is one of my favorite ways to eat walleye. I was even adventurous enough to make poached eggs for the first time & was very pleased with the results.

Walleye Cakes (serves 2)

½ vacuum sealed bag walleye (roughly 4 small fillets or 2 medium fillets) previously cooked*
1 egg
2 tbsp Mayonnaise
1-2tsp Lemon juice
1/4-1/3 cup potato flakes
Oil
2-4 poached eggs (I just served 1 egg per person but feel free to do more)

*To cook the walleye, place the walleye on a baking sheet lined with foil & spray with cooking spray or lightly coat it in olive oil. Lightly season the fillets on both sides with blackened seasoning or cajun seasoning. Spray fillets with cooking spray or drizzle with olive oil. Bake for 10-15 minutes depending on the size of the fillets until cooked through. Once cooked, place them in a medium mixing bowl in the fridge covered with plastic wrap to be used the next day or shred into chunks to be used immediately.

Cooking the Walleye Cakes: Shred the fillets if needed. Add all the ingredients except for the oil & the eggs that you will poach.

Mix the ingredients & form into patties (makes roughly (6) 2in patties – 3 patties for each person).

Place a small amount of oil in a skillet over medium to medium-high heat & cook the walleye cakes for 2-3 minutes per side until golden brown & heated through. Place on a paper towel to drain off excess oil.

Serve with poached eggs.

Asian Venison & Broccoli

by almost_rosey // 6Jan2016 // No Comments

I harvested my first deer this last deer season. My guide cooked the tenderloin & made chicken fried venison steaks thus far, but one of the reasons I wanted to harvest a deer was to learn how to cook with venison. It’s hard for me to justify hunting unless you have good reasons, i.e. putting food on the table, conservation, using the hide, gaining skills & perspective on life, etc. I don’t understand people who hunt for antlers. Don’t get me wrong, I wouldn’t turn down a nice buck to put on the wall, but that cannot be my only reason to hunt.

One of the times my guide and I went to check out my hunting grounds I brought my shotgun with me to see if I could get some grouse or other small game. My guide said, “There is a squirrel, shoot him.” This is what he saw…

I, however, saw this…

Needless to say I didn’t shoot him. I saw a squirrel and he was eating something. He was small. There was not enough meat on him to feed one, let alone two. I looked back at my guide and I said, “He’s eating breakfast.” I kid you not. Hunting happens in split seconds and in that moment I didn’t see something worth shooting. I saw an animal enjoying the morning like my guide and I were doing.

Maybe that is part of the reason why I was able to harvest a deer. Maybe the world smiled upon me for making a good hunting choice on when to shoot. My deer was not so lucky in that aspect. I decided to pull the trigger. Now I have provided my guide and myself with a freezer full of venison.

I decided to cook with one of the choice cuts of meat for my first attempt at cooking venison. It actually turned out really good. I will definitely be making this again in the future.

Asian Venison & Broccoli (serves 2)

small amount of sesame & olive oil
1 lb deer steak sliced into thin bite-sized strips or pieces
heaping tsp minced garlic
12 oz bag broccoli florets, blanched or lightly steamed.
1/2 cup white rice cooked according to package directions

Marinade

1 tsp corn starch
1 tsp sesame oil
1 tbsp soy sauce
1/8 tsp each onion & garlic powder
pinch each salt & pepper

Sauce

1.5 tbsp each hoisin, oyster, & soy sauce
2 tsp rice vinegar
1 tsp each chili sauce & honey
1/4 tsp ground mustard
dash or two ground ginger

Add marinade to venison and allow to stand for 15-30 minutes. Meanwhile, mix sauce ingredients together.

Heat a small amount of sesame oil or sesame & olive oil in a skillet (I find too much sesame oil is overwhelming so usually do a blend for stir-fries). Add the marinaded venison and garlic and cook briefly (about 1-2 minutes depending on how thin your pieces are). Add the sauce and allow to come to a boil. Cook for another 2 minutes or so. Stir in the broccoli and serve over rice with additional soy sauce.

Seafood Chowder

by almost_rosey // 28Dec2015 // No Comments

The ice is late this year. Normally I would already be ice fishing. My guy, who is an ice fishing guide, has not really been working due to el nino. This warm weather is also not so great for our small town here in Almost Canada. Our town makes it’s livelihood on tourists and fishing. With the absence of ice, there is an absence of fishermen. The ice is coming, slowly but surely. It’s just about here. Soon our sleepy little town will be alive with fishermen once again. In the meantime, my guide took me ice fishing on a lake that is shallow enough to freeze. It was slow at first but then it was hot & heavy for about 30 minutes and we ended up catching our limit which is great cause we haven’t had walleye in a little while. I have to get creative with walleye. You can only eat fried fish so often. I decided to make a seafood chowder using our freshly caught walleye and it was superb.

Seafood Chowder (serves 4)

1 yellow onion, diced
1 cup diced carrots
2 potatoes, diced
1/8 tsp each cayenne, paprika, garlic & onion powder
1/4tsp salt plus more to taste
1 tsp thyme
1 tsp oregano
black pepper to taste
8 oz clam juice
8 oz milk
1 can cream of mushroom soup
1 lb Walleye, cut into bite sized pieces (perhaps 3-4 average walleye, I had one vacuumed sealed pack)
Shrimp, peeled & deveined (I used about 15 medium shrimp)
small amount of olive oil

Heat a small amount of olive oil in a large stock pot. Add onion and cook until translucent, about 5-10 minutes. Add potatoes & carrots and continue to cook until potatoes begin to become softened, about 10 minutes.
Add clam juice and bring to a boil. Reduce heat, cover, & simmer for about 20 minutes until vegetables are tender. Add the milk, cream of mushroom, and seasonings. Add water to thin if necessary (1/4-1/2 cup at most). Bring to a boil while stirring. Reduce heat to a simmer. Add the walleye and cook for 6-8 minutes. Add the shrimp and cook for 2 minutes more. Serve with french bread & enjoy.

A Good Year for Hunting

by almost_rosey // 21Dec2015 // 1 Comment

I had a lot of hope going into this deer season. I had gotten pulled for a turkey tag and harvested my first turkey in the spring, maybe I would get to harvest a deer this fall. Perhaps this was my hunting year. Unfortunately I didn’t get a doe tag, but my hunting guide and I found a new hunting spot and there was plenty of deer sign. It was close quarters, pretty much bow hunting distances, with my possible shots being anywhere from 40-70 yards at most. I was a little worried about this at first, but when you don’t own land those 100+ yard shots in open fields just don’t exist. My hunting guide put in a lot of work finding this spot for me and it was starting to feel right.

On deer opener I saw the northern lights. I know it sounds crazy but this too gave me hope for a good hunting season. I can’t explain why. Maybe it’s because I rarely actually see them. Maybe I was just looking for any sort of hopeful sign. I needed something to hope for after last deer season, my first deer season. Last year was a terrible year for deer. It was cold. Brutally cold. It was windy. You wouldn’t have been able to hear a deer if it sat down right next to you. I barely saw any deer. I really just wanted to see some deer this year even if I couldn’t take a shot.

Walking to my stand I saw a shooting star. I thought, this is it. This is my year. I’m going to harvest a deer. I was sitting in my stand and it was about 15 minutes before shooting light and what do I hear? Not a deer. It’s some bozo that was walking through the woods waving a flashlight. He was literally stumbling and charging his way through the trees. I’m sure he lost his path but what concerned me most was where he was going. He walked by and I found out he was hunting about 50 yards away from me. I couldn’t believe it. He then had the audacity to say, “good luck” to me. I was horribly discouraged. This isn’t the cities where people hunt on top of each other. How could this be? I tried to tell myself it would be OK. Then I saw another shooting star. Maybe it would be OK.

At about 8:30AM a spike buck was walking towards where I would actually be able to take a shot. I’m watching him come down the trail that leads to a perfect shooting lane for me. I couldn’t believe it. Was I going to tag out my first morning? My heart was beating through my chest. Then he stopped, turned, and took off in the other direction. Of course. He wasn’t downwind from me but he was directly downwind from the bozo 50 yards off of me. I didn’t see any more deer that day or the next. I also found out that the guy who was hunting off of me had built a permanent stand on state land and was driving down a 4-wheeler trail to get to our hunting area. Not only that, he was smoking in his stand because there were cigarette butts all underneath it. No wonder we weren’t seeing deer. I was just hoping he wasn’t a local or that he was just a weekend hunter.

I’m lucky enough that I can hunt during the week. One of the benefits about where I live is that I can hunt in the morning or afternoon and adjust my work schedule accordingly. I went out Monday morning and about 15 minutes before shooting light I heard a good sound. Instead of some guy crashing through the woods it was a deer. I don’t know if it was a doe or a buck because I couldn’t see anything, but I it walked by me by probably only 30 yards. I was once again hopeful.

Tuesday afternoon we went out to see if there was more activity during that time. I saw two deer. One was a doe for sure and I think one was a buck but it was too far away to be sure. I was so relieved to actually be seeing deer. The weather looked like it was about to change on Thursday. The temperature was dropping and it looked like snow was possible. My guide said that Wednesday afternoon might be a really good day to hunt due to the weather moving through.

Walking to my stand on Wednesday afternoon I could smell a doe. It smelled like the drag we had been using but obviously more fresh and a bit more skunky in my opinion. I was hoping that a buck would also be in the area. I got to my stand and felt really hopeful. It was November 11th. Eleven eleven, make a wish. As I was sitting there I kept thinking that this was it, this would be the day. I could hear a deer all over the place. It was over here and then it was over there. I thought I was going crazy. Was this one deer or a few deer?

My guide then whispered to me that there was a deer. I looked straight ahead and saw a doe at the edge of the thick woods. I looked at him and said, “It’s just a doe.” He then looked at me and said there was a buck behind her. I looked back at where she was standing and she was still staring at me. Assessing the situation, so I thought. She then darted out and I saw a buck coming out after her. Initially I tried to bring my gun up quietly because I’m thinking I don’t want him to hear me and turn back. So silly. I could have had bells on and he wouldn’t have cared. He just wanted one thing. I was shaking like a leaf as I tried to bring my gun up to look through my scope. At first I couldn’t see through it but I shifted, I got my sight on him, and found what I like to call the deer square. I call it that cause we have a deer target for shooting our bows at in the yard and there is a square where you aim at. I locked in on his deer square and moved my rifle along with him as he walked. My guide said he was going to try and stop him. I didn’t respond. I just stayed locked on his square. My guide yelled at the buck but he kept moving. There was a moment where I thought about taking a shot when he was still walking but I didn’t. My guide then yelled again. The buck stopped dead in his tracks, he looked right at me, and I pulled the trigger.

What happened next was almost like a cartoon. I swear it looked like his legs got kicked out from underneath him and he hit the ground hard. I quickly ejected my shell and put in another round thinking he was going to get up and run. I took a breath and exhaled. I was shaking. I couldn’t believe it. It all happened so fast. It was a matter of 2 minutes at most that all this happened in. It was like the hunting shows on TV. My buck didn’t get up. He tried, but I had essentially spined him and he couldn’t get up. I went over to him after a few minutes. He looked at me as I stood by him and then he layed his head down. I think he knew what was about to happen. I fired the finishing shot and then he stopped moving. My guide went to grab some things so we could field dress him and I thanked my deer. I thanked him for his life, for this experience, & for the food that I would get from him. I felt terrible. I felt exhilarated. It’s a very weird feeling to take another life. Maybe it’s because I didn’t grow up hunting. I never got desensitized to it. Maybe you never do get used to it.

This year has been a good year for many things. It has especially been a good year for hunting.

Pork & Zucchini Meatballs

by almost_rosey // 6Oct2015 // No Comments

I’ve always been a baker. I started baking brownies after school in fourth grade which may have been a contributing factor to my fourth grade chubbiness. It’s only in the last few years that I have actually started cooking.

I do almost all the cooking in my household. I enjoy it. I like to make dinner and meals for other people. With that comes the task of meal planning. I probably take this way too seriously. I will spend 1-2 hours on Sunday and plan meals out for the week.

I live in Almost Canada where a well stocked pantry & freezer is a way of life. I’m usually cooking for two so coming up with meals that use common ingredients is a necessity. In the summer months that means using the garden’s bounty.

Zucchini is one such ingredient. The little zucchini are great for side dishes or replacing noodles. It’s those big guys that hide in your garden that become breads, cakes, fritters, etc. I decided to use them in a meatball instead of onion to keep them moist. The worst kind of meatball is a dry meatball which is probably the most common problem when it comes to making them. These are divine. I also used homemade tomato sauce which makes any dish that much better.

Pork & Zucchini Meatballs (serves 2)

1/2 pound ground pork
1/2 cup shredded zucchini
1-2 tsp minced garlic
1 egg
1 slice bread, torn into small pieces
1 tsp italian seasoning
1/4 tsp onion powder
salt & pepper to taste
tomato sauce (store bought or use this recipe Garden Fresh Tomato Sauce)

Preheat oven to 400F. Line a baking sheet with foil or parchment paper. Mix all the ingredients together except for the sauce. Form into meatballs (roughly the size of a golf ball). Place on baking sheet and bake in oven for 8 minutes or so until browned. Place in tomato sauce and cook for at least 20 minutes until cooked through (preferably longer for deeper flavor, turning occasionally). Serve over pasta, or if you are like me, sautéed zucchini.

The 2015 MN State Fair

by almost_rosey // 19Sep2015 // No Comments

The Minnesota State Fair came and it left. I attended with my fishing guide. It is something we do every year. Every year is almost the same, yet we keep going back. I am not sure how to explain that.

We always eat a corn dog

Cheese Curds

Pork Chop on a Stick

And Ice Cream from the dairy barn (sorry it got half eaten before the photo)

Normally we try to find new foods at the fair. Generally this has been New Fair Foods for the year. This year we weren’t that impressed. Instead we decided to just try some things we don’t normally eat.

We got mini donuts. I haven’t had these in years but they were perfect at 8:30AM for breakfast with a coffee. The sugar was all at the bottom but just give them a shake and they are good to go.

We also tried an egg roll. It doesn’t look like much but for $2 it is a nice snack.

Later on we ended up going back to the same place as the egg roll and considered buying chicken on a stick. The guy in front of us heard us and turned around. He gave us the most serious look and said, “you better do it.” The tone in his voice was grave. If we didn’t get this chicken than surely there would be hell to pay. We did and it was one of my new favorite foods! I am looking forward to eating it again next year.

We also walk around the same places. We look at the same things: ice castles, snowmobiles and ATVs, crafts, baked goods (I almost always buy some local honey which I did this year), and the animals. No birds this year due to the bird flu. We also people watch. There are so many “interesting” people at the fair.

We always end up at the craft beer flights.

They have tables outside and you usually end up sharing a table with others. We were able to get a table for just us initially but then two couples that were there together asked if they could join. We of course said yes. Then the state fair craft beer conversation starts.

Where are you from? What do you do? Everyone is always amazed we live in Almost Canada. The people you encounter at the craft beer area are different yet the same. Many are pretentious (if you do not mind my quick judgement) and many are weird.

I’m sure they think various things about us, but it doesn’t matter. It’s fun. It’s interesting. It’s always an experience at the craft beer booth. You never know where the conversation is going to go. It’s like going to the bar but better because it’s at the fair.

Seeing those two couples together at the fair made me reminisce of years past. It goes without saying that my fishing guide and I haven’t always been together. We have known each other since high school but only in the past few years did we end up together.

Before we were a couple, we were in relationships with other people but friends. Couple friends like these two couples we saw at the fair. We actually used to go to the fair together as couple friends.

Those days seem so long ago. I’m not saying I want those days back but seeing those couples together just reminded me of where I was and where I am now. It makes me wonder where I will be in the future. How will I be different? What will next year bring?

Almost certainly the next year will bring the Minnesota State Fair. If for some reason we don’t end up going it doesn’t really matter. I know it will always be there for us. It is full of fun, food, activities, and memories. Old ones, but more importantly, making new ones.

Beer Cozy

by almost_rosey // 13Sep2015 // No Comments

About two years ago I was in the process of buying a house and thus had no money for presents, or rather, not a lot of money for presents. I wanted to buy my guy something special since he had been so good to me during that stressful process.

I decided to try and make a gift. I was searching online for homemade gifts which is how I found the idea for a Beer Cozy or Coozie, Koozie, Coosie, or any other spelling you prefer. I thought, I could make that. I didn’t know how to knit in the round at that time, but they don’t have to have a bottom, they could be sleeves. So I figured out the measurements and went to it. Basically you just figure out how big of a rectangle you need (long enough to cover the majority of the can and wide enough to wrap around it) and knit as normal. Once completed you just thread some yard through the edges to cinch it tight.

I bought four different types of yarn so I could make a few. I made two for bottles (or large cans) and two for regular 12oz cans. For the bottles I went with a camo & blaze orange and the cans I made a cozy that resembles a football and did one in the Vikings colors. I am quite pleased with how they turned out. Some fit better than others but overall I think they turned out quite nicely considering I hadn’t knit in a long time.

They don’t get used much during the summer months but now that the weather is cooling down and football season has started, they are actually being put to good use again.

Feeling Almost Rosey

Put Those Glasses On

Minnesota