Minnesota Food Lover

Thank you Leo and Carly (Son and Daughter in Law) for giving me this blog.  I had so much fun setting it up and tasting lots of the recipes with both of you.  I love you two very much. 

It’s fitting that I end with recipes from a book that Leo and Carly gave me for my birthday- The Heirloom Garden book by Ellen Ecker Ogden.  It’s a delightful book filled with garden designs and recipes.  The first recipe is one of my new favorites- Husk Ground-Cherry Clafouti.  I get ground cherries at the farmers market and I am always looking for recipes to use them.  Ground Cherries are a cousin of the tomato.  They are just mildly sweet, but so good.  I’ve made the recipe several times and found that it’s best right out of the oven.

Husk Ground-Cherry Clafouti- Modified
Serves 4-8 depending on how hungry

Soften unsalted butter for greasing pan
2 C or more ground cherries
3/4 C flour
6 T sugar
1/2 sea salt
1 1/4 C milk
1 T vanilla
6 eggs
Powdered sugar for dusting

Preheat oven to 425 F.

Butter an 8 x 12- inch baking dish

Unwrap cherries, rinse and dry them.  They can have a little dirt on them.

In a blender combine the flour, sugar and salt.  Combine the milk and vanilla.  While blender is running on low, slowly pour in the milk mixture and then add the eggs- one at a time.  Blend all until smooth.  Pour into the buttered pan and top with the cherries evenly over the top.  Bake on the middle rack for about 30 minutes or until a toothpick stuck in the middle comes out clean.  Cool slightly and dust with powdered sugar.  Cut and eat!  Fresh fruit goes well with this dish.

The next recipe is also from The New Heirloom Garden.  The dressing is very yummy and I have used it on other bean salads.  The herbs that I used came from my garden this past summer.

Potato Salad with Green Goddess Dressing- modified
Serves 4-6

2 lbs. small potatoes
1/2 small onion, finely chopped
1/2 C or to taste green goddess dressing
1/2 C chives, green onion, or parsley, chopped
Lettuce for serving- optional

Fill a pan with about 2 inches of water and bring to a boil.  Place a steamer basket over the water and add the potatoes.  Steam the potatoes for about 30 minutes or until tender.  Remove the potatoes and cool until they are able to be handled.  Quarter the potatoes and add to the onions.  Pour the dressing over the potatoes and onions and mix gently.  Sprinkle with the chives, green onion or parsley and refrigerate.  The potatoes can be served over lettuce if desired.

Green Goddess Dressing- modified
Makes 1 Cup

3/4 C yogurt
1/4 C mayo
1 small garlic clove, minced
Juice of one lemon
1/4 C fresh basil, chopped
1 T fresh tarragon, chopped
1 T fresh parsley, chopped
Salt and pepper to taste

Add all ingredients to a blender except the salt and pepper.  Blend until smooth.  Taste and then season with salt and pepper.  Blend until mixed.  Store in a glass jar.

I also want to mention the “Pretty Delicious” cookbook by Alia Elkaffas & Radwa Elkaffas.  A friend gave the cookbook to me and I’m really enjoying it.  I have a picture one of the recipes- Cheesy Stuffed Zucchini Boats- see below.  It’s a great recipe and I hope you look it up!

Maybe I will see you on Instagram- lauretteloobeek!  I plan to post pictures of some of my new favorites.

Thank you to my “Editor” also referred to in earlier recipes as my “meat eater” husband.  He is exceptional!

Good bye and thank you again Leo and Carly!