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Doeden

Sue Doeden

Sue Doeden contributes food columns, recipes and photos every Sunday in the Detroit Lakes Tribune. She also teaches cooking classes in the region.
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Articles

How about salad in a jar?

It’s time to pull those boxes of old canning jars out of storage. I’m suggesting this not just because it is the season for pickling asparagus, making jams of fresh berries and rosy rhubarb, and canning fresh produce. These days there are many more uses for those sturdy glass Mason jars.

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Early strawberry season means it's time for cake

I headed straight to my recipe file when I heard a recent news report that Minnesota strawberries are ripening earlier this year. Growers are expecting a sensational strawberry season, with predictions in some parts of the state that picking could begin as early as, well, right now.

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Slow down, peel away, enjoy Simmered Artichokes

Eating an artichoke for the first time is an experience one remembers forever. Years ago, maybe 15 or so, my friend Cathy taught me how to eat the beautifully shaped green vegetable I’d often stopped to admire in the grocery store.

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Confetti Bean Salad can feed a crowd

As I used a wooden spoon to mix up a big bowl full of bright-colored ingredients for bean salad, I thought of what my mom would say if she was with me. “This is the cat’s meow.” She would say that when something impressed her with its ease and convenience.

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Spoonriver Cookbook's Rhubarb Cake: Example of love in the kitchen

When you’re on the phone with Brenda Langton, owner of Spoonriver restaurant in Minneapolis, you can hear the smile in her voice; you can sense the sparkle in her eyes and feel the passion in her words.

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Hooray for hummus: Middle Eastern dip is colorful, healthful

On our way to Hackensack, Minn., to do some last-minute shopping for bee supplies a couple of weeks ago, my beekeeping buddy, Bobbie, and I made a stop at Green Scene in Walker. A container of spinach hummus, prepared by chef Kristin Melby in the spotless, wide-open stainless steel kitchen that takes up about a third of the cozy store’s space, went into my bag of organic food purchases.

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Chocolate-Banana Chia Pudding: It's super easy

When a friend of mine told me her husband was at the grocery store picking up some chia seeds, I did what anyone who watched television in the 1980s would do. I sang. “You mean, ch-ch-ch-chia?” The catchy tune of the singing chia pet commercial popped right out of my mouth.

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Don't chuck the celery ... make some tasty soup

Any other time, I wouldn’t give a second glance to a recipe for celery soup. I use celery when I make a pot of stock, and sometimes I add it to salads and slaws. It goes into mirepoix to use as a flavorful base for sauces, soups and stews. But unless its ribs are filled with peanut butter and dotted with soft raisins, I ignore celery.

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Scones made with a baker's gentle touch

I watched intently as Katie Novotny, owner of St. Paul Classic Cookie Co., dumped dry ingredients into a large metal mixing bowl. She used a knife to slash chunks of chilled butter into the same bowl. It seemed making perfect scones would be quite simple.

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Asparagus with Creamy Chive Drizzle celebrates early spring

When the guy at the checkout asked me if asparagus could hold up to freezing temperatures, I thought he was referring to a malfunctioning refrigerator. Then, he put his hands in the air, layering them 4 or 5 inches apart. “My asparagus is about this big already,” he said. “It’s supposed to get down into the 20s tonight. I’m worried about the asparagus.”

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Columns

No bake ... no sweat with cherry tarts

One of my favorite summer treats — requiring no more prep than a good rinsing — is to sit down with a big bowl of bright, plump cherries and simply enjoy them in their natural form.

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Spread some cheer with happy hour-inspired recipes

I’m beginning to think I’ve become a senior citizen. I’m sure I’m not old enough for that title. But the thought hit me a couple of weeks ago.

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To market, to market to get some fresh greens

Most people take a vacation to get away from it all. Especially work. I recently hefted my suitcase into the trunk of my car, put my bike on the rack, and headed to Minneapolis for a week of vacation.

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Grilled chicken gets a certain curtain call

Picture a man on his deck with a brand new kettle-style charcoal grill trying to get the domed top to go down over a chicken sitting on a can. I’m sure you can imagine how that scene plays out.

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Slush fun: Memories of cool drinks on the deck

On one of those hot days over the Memorial Day weekend, I was thinking of my summers of long ago. Back when summer was slush season in our family.

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I'm all aflutter for rhubarb

I’ve baked and cooked my way through more rhubarb seasons than I’d like to admit. But I can’t stop grinning when I think of how many there should be ahead for me to enjoy.

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Freestyling it in the kitchen

If you come home after a long day of work, toss a frozen Lean Cuisine dinner into the oven and hit the television remote control to tune into the food channel, you’re not alone.

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This cake comes with (health) benefits

“What are a few things you always have in your pantry?” I’m often asked this question by curious cooks.

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Walnuts take the spotlight in pasta dish

I’ve always thought walnuts tasted best in cookies, particularly chocolate chip and oatmeal cookies. Quick breads have also been a logical place to put some chopped walnuts.

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Shortbread spoons are filled with love

My love affair with shortbread began seven years ago with my first bite of a homemade heart-shaped cookie that melted in my mouth. Rich, buttery dough had been packed into cast-iron heart-shaped molds and baked until they were set but not brown.

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