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Pasta Dough for Ravioli

November 13, 2010    |    Print Print
Adapted from Thomas Keller’s “The French Laundry” One times the recipe makes about 15 – 2 ½ inch Ravioli 1 ¾ cups (8 oz) all-purpose flour 6 large egg yolks, room temperature 1 large egg, room temperature ½ teaspoon kosher salt 1 ½ teaspoons olive oil 1 tablespoon milk Mound the flour on a board [...]
Posted in Main Courses, Recipes | 1 Comment

Basil, Basil, Everywhere!

November 15, 2009    |    Print Print
This past summer an on-line magazine by the name of Spezzatino contacted my good friend David about submitting recipes and photos for their magazine. This magazine, mind you, is not like others as all their profits go to help feed the hungry in North America via a food bank. David asked if I would be [...]
Posted in General Blog | 1 Comment

PastureLand brings back Meadowlark!

September 19, 2009    |    Print Print
Goodhue, MN – (September 18, 2009) – Following their success at the American Cheese Society’s August competition, and the announcement of two ribbons for their cultured, Summer Gold butters, PastureLand Cooperative announces the return of Meadowlark, a memorably hearty and buttery, cloth-wrapped cheddar. We originally introduced Meadowlark as part of the Eat Local Challenge in [...]
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August Road Trip

September 1, 2008    |    Print Print
August is the perfect time of year for a road trip and that’s exactly what we found ourselves doing on a recent Saturday morning. We headed out early to southeastern Minnesota and to the duck farm of Liz and Christian Gasset. Upon our arrival we were greeted by a couple of family dogs and a [...]
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