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Grim's Grub: Farmers markets have begun

I have embarked on a new journey for my newspaper job. I now do twice-a-month recipe videos along with my Grim's Grub recipe column.

The idea for a recipe column video was somewhat inspired by the Brainerd Dispatch's Puttin' on the Mitts videos. Like anything, I had a slightly different vision that hopefully will differentiate my style. Where the Dispatch has a Julia Child, traditional cooking show kind of feel, I am hoping to do a more Outdoor Channel meets Andrew Zimmern style cooking segment.

To that end, our first Grim's Grub video used my April column on the Milk Can Supper method of cooking. To follow that, I had the brilliant idea of using ingredients from three local farmers markets for a recipe and video.

I visited the Pine River market and realized I should be able to find ingredients for a stroganoff. The ever-present homemade mustard there gave me an idea for a honey-mustard crouton, so my second course would likely be salad.

We started the video with an introductory shot at the Nisswa Farmers Market. We then panned the location and I chose my two ingredients there - three pounds of a sirloin roast and 8 ounces of honey.

Then I revisited the Pine River market. I panned the location on video before double checking my available ingredients. I bought a jar of homemade mustard and a bag of sun dried oyster mushrooms.

Next, I went to the Ideal Green Market Co-op Farmers Market and found an abundance of salad greens. I bought four or five varieties and some radishes. By the time I had arrived, the eggs were sold out, so I bought a loaf of bread instead.

I almost should have waited until a later date for this particular recipe column; then there would have been more vegetables. The Ideal market may have had some of their local sunflower oil and I could have picked up some of Brambleberry Farm's vinegar for a locally sourced vinaigrette. The early season usually brings more live plants versus vegetables.

I only used store-bought flour, sour cream, Worcestershire sauce and cream of mushroom soup. I made two batches - one I remembered to add oyster mushrooms from the Pine River farmers market, but I forgot to bring them when I did the video.

I do have this to say: Hauling a KitchenAid mixer, a stock pot, two coolers full of ingredients and a meat grinder from Backus to Pequot Lakes to Brainerd is one heck of a chore.

Honey-Mustard Croutons

Inspired by Sheknows.com

8 slices honey wheat bread

2 tablespoons oil

2 tablespoons honey

2 tablespoons mustard

2 dashes salt

1 dash cayenne pepper

1 tablespoon mustard powder

Preheat oven to 300 degrees.

In a bowl, mix honey, mustard, oil, pepper and salt. Cut bread into cubes of your preferred size. Gently mix the cubes and honey-mustard together.

Spread croutons out on a coated cookie sheet in one layer. Sprinkle with mustard powder. Bake until croutons become crispy (30-40 minutes).

Mom's Homemade Egg Noodles

2 cups flour

3 egg yolks

1 egg

2 teaspoons salt

¼ to ½ cup water

If you have a KitchenAid mixer, dump all the ingredients together, except the water, and drizzle the water in slowly until it starts to ball up.

Otherwise, make a mound of flour with a well in the center. Add the egg yolks, egg and salt. Mix in water, 1 tablespoon at a time, until the dough is stiff but easy to roll. Divide into four equal parts. Roll each part one at a time on a well floured surface to a thickness of 1/8 inch. Cut into ribbons and then place on a towel until stiff and dry.

Alternately, once the dough is made, add extra flour to make it very dry. Prepare a meat grinder by cleaning, removing blades and installing a plate on the end with small holes. Feed the dough through while cranking. Cut the noodles as they reach desired length. If the noodles stick together as they are extruded, mix in more flour.

Boil noodles until they are cooked throughout and serve with stroganoff, other sauce or just butter.

Stroganoff

1 pound sirloin, cut in small pieces

1 onion, chopped

2 tablespoons butter

1 can of cream of mushroom soup (or a handful of fresh or rehydrated mushrooms. If rehydrated, use a warm liquid other than water for extra taste)

1 4-ounce can of mushrooms, drained

2 teaspoons Worcestershire sauce

1 cup sour cream

Noodles

Melt butter in a Dutch oven, then brown sirloin and onions in the butter.

Stir in cream of mushroom soup, mushrooms and Worcestershire sauce. Cover and allow it to simmer 5-10 minutes. Turn heat to low and stir in sour cream. Heat through. Serve over rice or noodles.

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