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Sue Doeden

Sue Doeden contributes food columns, recipes and photos every Sunday in the Bemidji Pioneer. She also appears Wednesday nights on Lakeland News at 10 and teaches cooking classes.
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Articles

Rhubarb. Roasted. Honey-Glazed. Sigh.

Bemidji’s Natural Choice Farmers Market opened for the season yesterday. I was there with my market bag, filling it with fresh butter lettuce, baby turnips, green onions and beautiful rosy red radishes. Oh, and I can’t forget the homemade bread.

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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Green Scene No-Bake Energy Bites

I was on a mission. I needed more Green Scene No-Bake Energy Bites. I had been to the cozy organic market and deli just the week before. The half dozen Energy Bites I grabbed from the Green Scene deli lasted only minutes in the car on my way home. I did save a couple for the peanut butter monster I live with. Now, I was on the road to Walker for more of those addictive Energy Bites.

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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Better Than a Biscuit Dairy-Free Strawberry Rhubarb Scones

I’ve steered clear of biscuit-making ever since I mixed up a crumbly mess of dry ingredients with butter and buttermilk years ago. The end result, inedible hockey pucks, came after a very frustrating baking experience. The wanna-be biscuits wound up in the garbage. That was when I decided I just didn’t need to ever, ever be making biscuits. And that’s why, when Katie Novotny, owner of St. Paul Classic Cookie Co. said that scones are simply a biscuit, I got nervous.

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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Go straight for the Avocado Smoothie

I recently attended the annual conference for the International Association of Culinary Professionals (IACP), held in New York this year. Breakfast was included on a few of the days. Throughout the large eighth-floor gathering room of the Broadway Millennium hotel, long tables were arranged with a display of help-yourself fresh fruit, small cartons of yogurt and plates of fancy rich pastries, puffy New York bagels and muffins.

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Columns

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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Hooked on salmon tacos

For years, I’ve stayed far away from fish. I didn’t prepare it or serve it and I would never even consider ordering it at a restaurant. I’m not fond of that “fishy” flavor that I thought all fish naturally carried.

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Hot soy can be so cool

“Mom, you’ve got to try edamame.” It was my son, Andy. He was calling me from Texas where he was a senior in college. That was seven years ago. I had no idea what he was talking about. Was he learning a new exotic language?

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Easy gardening concept inspires healthful rice medley recipe

As I pulled my copy of “All New Square Foot Gardening” from the shelf in my office, my mind wandered back almost 30 years to 1981. My mom was so excited about a new book she’d discovered.

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Pots de Crème: Way more than just pudding

A slight resemblance to custard, but so creamy and smooth it could be mousse. Only the texture is a bit more dense than mousse. These little cups of silky smooth lusciousness are called Pots de Crème in French.

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Turn your leftover Easter ham into a kicked-up 'hotdish'

If a large succulent ham will be the centerpiece of your Easter meal, there’s a good chance at least a small chunk of it will remain when the last diners push away from the table.

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Hot cross buns: Pull-apart goodness

In many homes around the world, Good Friday isn’t Good Friday without egg- and butter-rich Hot Cross Buns, fragrant with spices and topped with a cross to signify Christ’s sacrifice.

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