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I eat a lot of granola.  After close examination, I realized I have 7 opened bags going. My daughter jokes that the only thing we ever have in the house to eat is granola, nuts and beans – in that order. There is something that calls to me when I see a bag of granola on a shelf. It looks healthy and crunchy and tasty. I know it will have oats and hearty nuts and usually some dried fruit. When spooned into yogurt, granola will be the perfect crunchy balance to the cool, tangy vanilla yogurt that I love.

One of the granola’s that I am addicted to is made right in St Paul. It is called Bliss made by Bliss Gourmet Foods Company in St Paul. You can get this granola at Golden Fig Fine Foods  on Grand Avenue in St Paul. The owner of Golden Fig, Laurie Crowell, is an amazing resource for products made in St Paul and Minnesota. If it’s delicious and made in the 651 area code you can usually find it at the Golden Fig.

My favorite Bliss Granola is Butterscotch Pecan. It is crunchy, chewy and sweet with a toasty hint of pecans, all in one mouthful. I think one of the reasons I love it so much is it is salty.  I am crazy for any mouthful that can successfully give me a salty and sweet hit in one bite. The base of the granola is organic whole grain oats with coconut, olive oil, organic sunflower and sesame seeds, brown sugar, Minnesota maple syrup, butterscotch chips and sea salt – that’s it. Other Bliss flavors to try are Chocolate Hazelnut and Cherry Almond both equally as good. A 16 oz bag of granola retails for $11.95.

If you feel like taking a stab at becoming your own granola entrepreneur, try this recipe – its really easy and makes a great a great little treat wrapped in a cellophane gift bag for co-workers, teachers or running buddies:

Ingredients:

3 cups rolled oats

1/2-teaspoon cinnamon

1 1/2 cup slivered almonds

3/4 cup shredded sweet coconut

1/4 cup plus tablespoons dark brown sugar

1/4 cup plus tablespoons real maple syrup

1/4-cup olive oil

1-teaspoon sea salt

1/2-teaspoon cinnamon

1 cup dried cranberries or blueberries

Directions:

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, cinnamon, nuts, coconut, and brown sugar.

In a separate bowl, combine real maple syrup, olive oil, and salt. Combine both mixtures and pour onto 2 sheet pans.

Cook low and slow for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and transfer into a large bowl. Add dried cranberries s and mix until evenly distributed.

Cheeky Monkey Deli is a cozy place in the Cathedral Hill Neighborhood to get a cup of coffee, pen your next memoir or meet the gals for book club. When you walk in the wall colors are red, the room is open and the wood is dark giving the place a modern clubby feel mixed with cheeky London old world pub. The first thing you notice upon entering is a glass bakery case that greets you with pies and baked goods. Further into the room is a gas lit fireplace with cozy leather couches and chairs that you could sink into with a book for the afternoon.  But wait… its gets better. Not only can you write your next novel at this coffee shop or get into the latest book – you can eat full service lunch and dinner.

This is not your average coffee house fare.  Cheeky Monkey has delicious soups and salads, which you would expect, but also a very interesting sandwich menu. Try the Nutella and banana sandwich on a toasted English muffin or my personal favorite the Cubano. The Cubano has  cumin scented roasted pork, smoked ham, swiss cheese, pickles, mustard, mayo and delicious house made briny pickles all pressed together in a warm lovely crunchy ciabatta roll. The house made salt and pepper potato chips are really worth the trip alone. They are served alongside a blue cheese dipping sauce that is thick and chunky with bits of blue. These amazing little morsels are crisp, crackling and salty. I think potato chips might be the world’s most perfect food.

Dinner at Cheeky Monkey was a little more neighborhood bistro than coffee shop. The menu was ambitious and featured lots of seasonal ingredients and simply prepared comfort food amped up and with a twist. You can have braised beef pot roast, chicken, cheve and rosemary macaroni and cheese, star prairie trout with a horseradish cream and maple rosemary glazed chicken served with roasted root vegetables and Andouille sausage with braised greens that were spicy and fresh tasting with the perfect amount of heat. The chicken was perfectly cooked. It was juicy, tender and had a maple sweet glaze that coated the skin and flavored the roasted vegetables served alongside with a sweet and salty hit. The highlight at our table had to be the Gluten Free hazelnut pot de crème that tasted like a thick chewy brownie with fresh whip cream and the house favorite – a triple coconut cream pie. The crust was flaky, the custard rich and the whip cream piled high. If you like coconut this is a pie to check out. It was rich, decadent and we loved it.

So whether you are in the mood for a quick cup of coffee, a leisurely dinner with girlfriends or a quick sandwich that will be fast but nowhere near fast food check out Cheeky Monkey Deli on Selby Avenue.

Open for Breakfast, Lunch and Dinner and featuring a Saturday and Sunday Brunch from 10-2 in the Cathedral Hill Neighborhood at 525 Selby Avenue, St Paul MN 55102. 651-224-6066 or www.cheekymonkeydeli.com

February 5^th is a big day for entertaining as St. Paul families gather in front of the TV to watch the big game.  How about having a football fiesta? Start your menu planning now by visiting El Burrito Mercado on Cesar Chavez Street in St. Paul.

El Burrito Mercado is a family owned market that for the past 30 years has been bringing us the tastes of Mexico right in the heart of St. Paul.  When you enter the market you feel like you are in Mexico, the atmosphere is bright and colorful and the music of mariachis fill your ears.

El Burrito will provide all the fixings you need for a Mexican feast from their Deli. You can pick up chicken, pork and bean tamales that would look great on a platter accompanied by some fresh Pico De Gallo or Salsa and Mexican rice. El Burrito Mercado manufactures their own brand of stone ground chips that would go great with any of their salsas. Try the salsa sampler that gives you 5 pints of salsa from any of the 15 that they make fresh daily. The salsa sampler feeds 40 and you can choose from Caramelized Onion Salsa with its sweet smoky flavor to the blistering hot Salsa Arbol or the bright green tangy and limey Salsa Tomatillo Rostisado. No football fiesta is complete without guacamole and my favorite is the Guacamole Picosa, a chunky guac with avocado, cilantro and onion with lots of lime and crunchy and spicy chili seranno that really spices it up.  You can pick your order up at the market or have it brought to your location for a small delivery fee with utensils, plates, serving spoons and everything you need for easy entertaining.

Check out the catering menu at El Burrito Mercado here:

 www.elburritomercado.com

Call them to place your catering order at 651-227-2192 or visit them in person to grab your salsa, chips and plan your own football feast from their deli at 175 Cesar Chavez Street, St. Paul, MN

If you didn’t get a chance to check out St. Paul’s lavish beer sampling festival, the Beer Dabbler, on Saturday, don’t get your hops in a tizzy. There’s plenty of brews to go around this Friday at 11^th Annual Winterfest. Ok, so, the event is technically SOLD OUT, but that doesn’t mean a diehard beer aficionado like you can’t find a way around that. Read on to find out how your dedication to local beer and breweries can score you a pair of tickets to this awesome event.

Focused solely on craft beers brewed in MN by breweries and brew pubs that are members of the MN Craft Brewers Guild, Winterfest 2012 features hearty grub, live entertainment, music and even beer education sites where you can brush up on your beer knowledge and hear brew tips from successful local craft beer masters.

Enjoy delicious food catered by Bon Appetit – including a local cheese and vegetable board, black peppercorn potato soup and gourmet bread – as you sip down samples from respected local breweries like August Schell, Finnegans, Flat Earth, Fulton, Summit, Lift Bridge, Great Waters, Surly and many more. Plus, groove to dance-y set by Flow DJ spinning tunes by Passion Pit, Cut Copy, Moby and other hot artists and catch which brewery/brew pub’s beer wins the prestigious Great Snowshoe Award.

Want to go to this sold out event? MN Craft Guild gives the deets on their Winterfest Contest:

“Want to Go to Winterfest 2012? Tell Us Your Story.

We are looking to crown Mr. and Ms. Minnesota Craft Beer—the man and woman who love Minnesota Craft Beer more than anyone else. In addition to bragging rights, each winner will receive a pair of tickets to Winterfest 2012.

To win the tickets, tell us how Minnesota Craft Beer is part of your life and why you best exemplify Minnesota Craft Beer devotion. We want your personal Minnesota Craft Beer story. Maybe you have a full back tattoo of the Summit Brewing logo; or, you met and married your spouse at Fitger’s Brewhouse; or, perhaps you only wear shirts you bought at breweries and you decorate with growlers. We can’t wait to find out.

Email your story to minnesotabrewers@gmail.com to let us know why you should be Mr. or Ms. Minnesota Craft Beer. The competition runs from today, Monday, January 23, until noon on Wednesday, February 1, 2012.”

Good luck and drink responsibly!

Winterfest

Presented by the MN Craft Brewers Guild 2012

Friday, February 3^rd, 7-10 p.m. 21+

MN History Center, 345 Kellogg Boulevard West, St. Paul, MN

When below zero temps fall and ice and snow coat everything in sight – including your car or bike – it’s easy to start doubting why you call Minnesota home. So, let me remind you of some of the perks: skiing and snowboarding; ice skating St. Paul’s gorgeous Wells Fargo WinterSkate outdoor rink; having an excuse to drink earlier – hey, it’s dark out, after all; mulled wine – drinking and making; the annual art shanties on Medicine Lake; the City of Lakes Loppet festival and – one of my favorites – the upcoming annual fest, the Beer Dabbler Winter Carnival.

Marking it’s third year, the Dabbler features a day-long celebration of the art of craft and micro-brewing, not to mention a full day of sampling fit for a beer lover and a beer newbie alike. This year, the festival has expanded its grounds to the St. Paul Farmer’s Market, making it the biggest outdoor winter beer fest in MN.

If you’re new to the Beer Dabbler, don’t worry. There’s plenty to do including a chance to show off your mixology and recipe talents in a home-brew contest presented by Northern Brewer boasting prizes and a opportunity to win the coveted Lord Dabbler’s Cup – a People’s Choice award for excellence in brewery. Watch on as St. Paul’s own Mayor Chris Coleman kicks off the carnival with the annual tapping of the Beer Dabbler Oak Barrel and sip down a special release ale from previous Dabbler Cup winners, Tallgrass Brewing Company, as well as samples from over 200 varieties and 60 breweries while you enjoy access to live music from Pink Mink,

Pink Mink

Romantica and others, strut your dance moves at Leinekugel’s Silent Disco and participate in awesome entertainment like St. Croix Casino’s “Best Dressed of the Fest” contest and minnow races. And – since you shouldn’t drink on an empty stomach – make sure to visit some of St. Paul’s beloved food trucks including Fork in the Road, Potter’s Pasties, Simply Steve’s and GastroTruck who will be cooking up delicious hot treats. Long hail cold weather!

Visit The Beer Dabbler Winter Carnival online for a full list of all the beers set to be sampled at the Dabbler, updates and to snag advance tickets.

When: January 28^th, 4 – 8 p.m., doors at 3:30

Where: Saint Paul Farmer’s Market

Cost: $30 advance, $40 day of

Don’t forget to “like” The Beer Dabbler on FB and follow them on Twitter @BeerDabbler.

Though we were blessed with a few – shall we call them – surreal days of 50+ degree weather, winter’s frigid and gelid elements are flaring up again, and retreating indoors is on everyone’s mind. If your idea of a wonderful evening involves cuddling up with a good book, a movie or Skyrim – hey, geek’s get chilly too – sipping down a winter-themed cocktail and baking up something tasty, then you’ve come to the right place. This recipe creates the perfect “comfort” food dish without a ton of effort. Welcome to a foodie languorous winter.

Black Bean and Polenta Casserole –

Ingredients::
¾ cup chopped fresh cilantro
2 4-ounce cans diced green chilies, drained
¼ cup canned salsa verde tomatillo sauce
3 large garlic cloves, minced
1 ½ teaspoons ground cumin
1 16-ounce polenta roll, cut into 18 rounds (or make your own polenta following the recipe found here)
½ cup whipping cream
1 15-ounce can golden hominy, drained
3 cups Monterey Jack cheese, grated
garnish with fresh avocado

Prep:

Position rack in middle of oven and preheat to 450°F. Oil 11x7x2-inch glass baking dish. Mix 1/2 cup cilantro, chilies, salsa verde, garlic, and cumin in medium bowl. Arrange 9 polenta rounds in bottom of dish, spacing evenly. Drizzle 1/4 cup cream over. Top with half of beans, half of hominy, and half of chili mixture. Sprinkle with 1 1/2 cups cheese. Repeat layering. Cover with foil. Bake 20 minutes. Increase oven temperature to 475°F; uncover casserole and bake until top is golden brown, about 15 minutes longer. Let stand 5 minutes; sprinkle with remaining 1/4 cup cilantro and serve.

Yields approximately 6 servings.

For a full meal, pair with an organic salad, an artisan baguette and a seasonally fruit tart from your local co-op.

Clementine Truffles

I’ve always harbored a Willy Wonka and the Chocolate Factory fantasy, a thought that somewhere hidden in the Twin Cities there resides a real life chocolate factory with delicious treats and edible décor. While you won’t find edible walls or chocolate rivers in St. Paul’s new shop, Blood and Chocolates, what you will find is just as delectable.

Owners Bo Wayne & Kerry D'Amato

Owned by Kerry D’Amato and chocolatier Bo Wayne, Blood and Chocolates’ innovative take on a sweets parlor highlights a European-inspired line of handcrafted chocolates, chocolate libations and artisan chocolate-focused products from all over the world. Take for instance Le Whif, a chocolate inhaler tube from France that gives you “the sensation of chocolate.” It’s the perfect answer to your daily chocolate fix sans the calories. With chocolates like bourbon & bacon, honey chai, and B&C’s odes to rock legends flavors like the Joplin – dark chocolate ganache with Southern Comfort and pecan – and the Cobain – blackberry and gunpowder green tea ganache – and don’t even get me started on their truffle flavors – Clementine! – there’s no way you won’t get addicted. And that’s just what Wayne and D’Amato are banking on. On food blog, the Heavy Table, D’Amato explains: “Our philosophy is that chocolate is a drug, and we are your pusher,” she said. “And so we really want to educate the public on the positive attributes of chocolate from a pharmaceutical background, because they are definitely there. There are many positive qualities to chocolate. Chocolate, like coffee, has caffeine-like properties to it, but not caffeine in a coffee sense because you get the high, you get the lift, but you don’t get the drawbacks.”

We are ready. Long live the thirst for chocolate.

Blood & Chocolates Metro Mag Ad

Catch a grand opening of Blood and Chocolates on Selby Ave later this month.

Blood and Chocolates, 495 Selby Ave, St. Paul, 651.492.4799

If you’re anything like me, one of the resolutions on your New Year’s list was vowing to eat and buy more items locally. Not only is it a great way to keep Minnesota sustainable, but it just tastes better. A fun way to familiarize yourself with new local products is to cook one meal a month using as many locally-sourced ingredients as possible. Here’s a tasty recipe has been floating around food blogs recently that’s hearty, quick, and packed with Minnesota-made ingredients easily found at most co-ops (try St. Paul’s own natural foods co-ops, Mississippi Market located on Selby Ave and West 7th). And after the holidays, an easy recipe is most merited. Enjoy!

 Minnesota Local Lasagna:

Ingredients:

1 box of Dakota Grower’s lasagna noodles

For the Sauce:

24 oz. of tomato pasta sauce, try Sunrise Creative Gourmet Sauces from Hibbing, MN
2 cups of seasonally available mushrooms, chopped
2 cloves garlic, finely chopped

 For the filling:

24 oz. small curd cottage cheese (try Westby Creamery small curd cottage cheese, ricotta is typical for lasagna but has been harder to source locally)
1 Tbsp. dried local basil
1 Tbsp. dried Italian Seasoning
1 Tbsp. dried parsley
1 bag of frozen chopped spinach (try frozen organic Sno Pac from Caledonia, MN), rinsed and well-drained
3/4 C. shredded local mozzarella, plus 1/4 C. for topping
1/2 C. finely grated parmesan, plus 1/4 C. more for topping
1 egg
salt and pepper to taste

1. Prepare lasagna noodles according to package directions. Drain noodles well and cool until able to handle them comfortably.
2. Meanwhile, add sauce ingredients to a medium pan and stir. Simmer on medium-low heat until warm, stirring occasionally. The sauce in this case is already cooked, so avoid boiling it again. While the sauce is simmering, combine cottage cheese, seasonings, mozzarella, parmesan, and spinach in a bowl. Add egg and gently mix until filling is combined.
3. When noodles, sauce, and filling are prepared, preheat the oven to 350 degrees and begin to assemble the lasagna. Lightly grease a 9 x 13″ baking dish. Spread 1/4 C. of the sauce on the bottom of the pan to avoid scorching the noodles to the bottom. Add a layer of noodles. Top the noodles with 1/3 of the filling mixture (about 1 1/2 cups). Add another layer of noodles. Top with 1/2 C. of the sauce mixture. Repeat layers in this order until all of the noodles are gone.
4. Top with remaining sauce and sprinkle with remaining mozzarella and parmesan. Bake for 45 min-1 hour until sauce and cheese are bubbling.

Maybe you’re familiar with the story of St. Paul small business owner, Judy Malmon – founder of neighborhood retail bakery, Cooqi – who launched her own gluten-free shop after being frustrated by the lack of options and flavor of gluten-free items for her celiac daughter.

Cooqi Sampler

After the popular bakery closed this year, it left many wondering “what’s a gluten-free patron to do?”. Luckily, the local baker has harnessed her talents to create a line of artisan, organic whole-grain gluten-free baking mixes – and right in time for holiday baking. From multi-purpose, cake and pastry flour to pizza, pita and pancake mixes, Cooqi helps you whip up treats whose taste and deliciousness you never have to question. And yes, there are other gluten-free substitutes, but how many focus on quality and organic ingredients with a nutritious punch?

The reviews couldn’t be more raving. Make cookies, muffins, pizzas, monkey bread or crepes yummy and satisfying enough for gluten-consumers and gluten-free enjoyers alike. Buy single package mixes for only $9.95 or a 4-in-1 Group Pack sampler for $33.95.

Happy gluten-free baking!

http://www.cooqiglutenfree.com/

Is there anything better than beer and cookies? It’s a grown-up version of an American tradition that you can enjoy around the fireplace. Now imagine a world where cookies and beer blend into a tasty edible concoction. No, it’s not an early Christmas present. This year, St. Paul’s Summit Brewery Company shares their take on a holiday classic with a beer lover’s twist. Welcome to the delicious alternative universe of beer cookies. Thank you, Summit.

Winter Ale Spiced Cookies:

12oz bottle of Summit Winter Ale
2 tablespoons of honey
1 ½ sticks of butter
1 cup of sugar
1 large egg
1 teaspoon Vanilla
2 ½ cups all –purpose flour
1 teaspoon baking soda
1 tablespoon cinnamon
½ teaspoon all-spice
Zest of one orange
½ cup chopped walnuts
½ teaspoon cinnamon and 1/8 cup sugar for dipping.

FIRST STEP:  Combine 12oz bottle of Summit Winter Ale with the honey in a small saucepan.  Boil over a medium heat and reduce by approximately half. Remove the foam through this process. Takes around 20 minutes. You will have around a half a cup of sweet liquid at the end of the boil. Note: You will boil off the alcohol during this process – so you won’t get an “added bonus” from these cookies. Sadly.

STEP 2:  Cream together the butter and the sugar.  Add egg, vanilla and beer mixture.   Mix together baking soda and flour and combine with the liquid ingredients.   Finally, add the spices and nuts.

BAKING:  Preheat oven to 350 degrees. Roll one-inch balls of dough and dip in cinnamon sugar mixture.   Flatten lightly with the palm of your hand. 

Bake for 15 -20 minutes – until lightly golden.

Makes around 3 dozen cookies.

THE RESULT:  Fluffy and cake-like cookies with a really nice spice flavor. Pair with a Winter Ale, a Northern Porter or a Chocolate Stout.