Skip to content Skip to site navigation

Daniel Klein's Posts

Comments

Vegetarianism comes in from the cold

A mid-winter Midwestern vegetarian feast [VIDEO]

If you've ever been to Minnesota in winter, you know that nothing grows under two feet of snow. It can be a tough time of year ... if you're committed to eating locally. The obvious choice for the long winter is to revert to the Midwestern ethos of meat and potatoes (and casserole).   It's true that steaks and braises and venison and fish make wonderful fuel in the winter. But vegetarians need not be left out in the cold. Last winter, I had hosted a dinner with a new restaurant in town where the ingredients were 100 percent local …

Read more: Food

Comments

As the world terrines

Caught a wascally wabbit? Give it the French treatment [VIDEO]

Last week, we had the (dis?)pleasure of experiencing the life and death of two rabbits. This week, in the rabbits' afterlife, I make a terrine -- a kind of fancy meatloaf and the cornerstone of nose-to-tail cooking. Don't be put off -- try making a terrine. It's easy, delicious, and sounds impressive (it is French, after all). Check out the recipe below the video. I made the terrine shown in the video for a dinner that featured only local ingredients. Thus, you need not follow my recipe exactly, particularly when it comes to the spice. Feel free to play with …

Read more: Food

Comments

Woolly buddies, video

Making cheese from Icelandic sheep [VIDEO]

Star Thrower Farm, located about an hour west of Minneapolis, is home to a small herd of Icelandic sheep. At Star Thrower, Deborah and Scott Pikovsky raise these cold-hardy animals for their milk, meat, and wool. The Icelandic breed is well-suited to these cold winter days. And although its milk has been used for centuries, it hasn't been used much for cheese beyond those made traditionally in Iceland. The Pikovskys are trying to change that.   Deborah has one of those inspiring stories of leaving the corporate world behind to farm. Instead of sitting in an office, she now tends …

Read more: Food, Living

Comments

Don't fear the fluff

Truly sustainable meat eaters choose rabbit [VIDEO]

People either love rabbits or they hate them. If it's a love thing, it's probably because they're so cute and innocent. If the story is hate, perhaps they ate everything in your garden this past summer. But even those who hate them often balk at eating them. "The Easter Bunny Syndrome" is what farmer Steve Marshall calls Americans' lack of enthusiasm for eating rabbit, which Europeans eat a lot more of. This rather efficient, healthy animal has been relegated (or is it elevated?) to the occasional spot on the menus of fancy restaurants.  But they're much more than just cute …

Read more: Food, Living

Comments

Let it grain

Learn how truly wild rice is harvested [VIDEO]

This week, The Perennial Plate is covering the most Minnesotan of all topics -- wild rice. It is an epic food: delicious, full of nutrients and tradition. However, I've never really been fond of the stuff until recently, perhaps because I'd always eaten the cultivated "wild rice" that takes forever to cook and tastes like nothing. But, since trying hand-harvested wild rice, I've put it on almost every menu I've cooked in Minnesota.  Most wild rice that you see at the store is not, in fact, wild. Although it is the Minnesota state grain, after the University of Minnesota developed …

Read more: Food

Comments

Dough é me, recipe

Making bread with Rustica Bakery — then bread pudding [VIDEO]

Last week, very early in the morning, I dropped into Rustica Bakery in Minneapolis to film this week's episode. When it comes to choosing subject matter for my show, my reasoning varies: Sometimes I think about what the audience might want to see; oftentimes it has to do with what's in season. This week it was purely selfish: I wanted to see the work of my favorite bakery, learn a little about their art, and meet the folks behind the crusty bread.   For Steve Horton and Tammy Hoyt-Simonds, the baking team behind Rustica, process is the most important thing. …

Read more: Food, Living

Comments

Roadkill: It's what's for dinner

Hunting for deer — in the woods and on the street

"Farm to Table" is so 2010. This year, try "Road to Table."  Every year, more than a million deer and other animals are hit by cars. What happens to them? Chances are your town has a man like Rick Johnson (featured in this video), who's only a phone call away from picking up the animal you've spotted on the side of the road. Ideally, the meat will feed either a needy person or other animals and wildlife. This video follows my quest to eat local venison, starting with an attempt at hunting with the executive director of the Minnesota Deer Hunters …

Read more: Food

Comments

Nice fishing

Sustainably farmed trout make a tasty, savory chowder [VIDEO]

For this week's video, I wanted to make something fresh in the middle of the winter. Orange was going to be the theme. I was thinking citrus-cured trout with golden beets and pickled carrots. Then I got sick, and my desire for something fresh turned into a desire for something comforting. Although cream isn't the best for a cold, this recipe relies more on chicken (or in my case, turkey) stock -- a surefire weapon against sickness. This chowder is enhanced by some pork cheek that I cured a couple months ago and by sunchokes instead of potatoes. The fish …

Read more: Food, Living

Comments

The fungus conundrum

Mushrooms in the Minnesota winter [VIDEO]

When half the country is covered in snow, eating local becomes more difficult. What you can eat comes down to what you've put away (frozen, pickled, canned) and what root vegetables you may have in the basement ... or those still available at the grocery store. A couple weeks ago I filmed a piece on a tastily productive but not so sustainable greenhouse. This latest video offers a similar conundrum: a local business that creates a great year-round specialty product, but does so with limited concern for the vast energy consumption needed to control the heat and ventilation during a …

Read more: Food, Living

Comments

Locavorting in the snow

Cooking for a crowd in the dead of winter [VIDEO]

Harvest Dinner, Farm to Table, Farm Dinner, Supper Club -- call it what you will, it's a celebration of seasonal eating with friends and strangers alike. This video is of a dinner I did last February at Two Pony Gardens, made with 100% Minnesota ingredients (except salt -- hey, I did the best I could). Lisa Ringer runs the farm and grows incredible tomatoes and beautiful dahlias during the summer. For this winter feast, her potatoes, onions, and micro-greens had their chance to shine. Who says you can't eat local in the Midwest in winter? Here's my menu: Sunfish panna cotta with …

Read more: Food, Living