The Cheese Cave

About a month ago we took an unexpected trip down to Minnesota. 

I had some time to myself, so i took a little trip down to Fairbault. The primary reason I wanted to go here is because it is where the Amablu Cheese caves are lovated. Secondly, I wanted to get Nathan some Slippers for xmas at the Woolen Mill. 

Unfortunately, the latter was closed. 

So, only cheese for me I guess. 

I I found the store that sold the Amablu cheese, since the actual caves are closed to the public (boo!) Imagine my delight when I found out that this was not only a cheesetastic store, but also a cheeserific cafe! Dare I? 

Twist my arm... OK I'll stay and have some food. 

As I was waiting patiently, by seat neighbour got his food. Baked mac and cheese- YUM! 

Total comfort food. There is even cheese on the salad

yay! 

This is the open kitchen. You can watch them prep your food.

And watch them cut the cheese. 

Unfortunately, you can also see your lunch sitting there....

Waiting to be plated. 

Wondering when it will be brought to you. 

There it is! 

Pesto Pizza drizzled with some fantastic balsamic

Whoops! All gone! 

I seriously recommend this place! Not only is it

a nice little drive, 

But the food is fantastic! 

Plus, you can sample and buy some of the 

best cheeses from Minnesota, the Midwest

and the world! 

Home is where the Heartland is.

OK- So I am always going on and on about how wonderful buying local is and how great is it to incorporate it into your life, but the Heartland Restaurant in St.paul has taken this to a completely different level...a completely different level of awesome that is!  

It was our last night in MN. We tried to get a dinner going with all the kids, but it didn't end up working. Nathan wasn't feeling great and we would be leaving early the next morning, but still I wanted to go out and try something exciting and new.

I googled "best prix fixe in Minnesota, and Heartland came up. I was perusing the menu and Chris said to me, "I heard that place is supposed to be amazing."

Works for me.

We made an open table reservation at about 7:10 for a 7:30 reservation. So, we hauled ass to St. Paul.

After a little confusion about the parking situation, we went it. It was huge in there!

And of course. Priorities, we first took a gander at the drink menu.

Chris wanted a Hendricks Marttini. But listen to this.. They didnt have it. Why? Because their hard alcohol is ...ta-dah! Local!

So, he got some local gin instead.

I tried a sip, but since gin isn't really my cup of tea,

or my cup of anything- I am a poor judge.

I wanted a Kir Royale, and what they brought me was a prosecco with Creme de Violette. It was very tart, and very yummy.

We sipped and perused

I am sure you can imagine my excitement when our Amuse Bouche arrived.

Not something I am accustomed to here.

A little something from the kitchen, our server said.

It was a wild rice and squash gougere

filled with mascarpone mousse

served with apple raspberry jam.

It was a perfect start to the meal.

For bread service we have the choice between a blue cheese and nut roll, and a goat milk roll.

We each ordered a small plate first.

I was hellbent on getting the Pheasant rillettes.

It was served with Turnip Mostarda (Almost like soft candied turnip.)

and Apple Sourdough croustades.

Christopher ordered the Duck Breast Proscuitto

with Arugula Pistou

Pickled cranberries

and Beet sprouts.

Now, I shit you  not when I say that

every element of this dish was completely

essential.

The flavour of the sprouts, the saltiness of the duck.

it was all so balanced and

complete.

Nathan's whitefish fritters

disappeared while me and Chris were monkeying

with the camera.

He said they were fantastic though

served with cucumber salad,

sour cream dressing

and chili pepper oil.

And then came time for the mains.

See, aren't you giddy with anticipation!?

I ordered the midwestern cassoulet.

There were 4 kinds of meat in it!

I mean,

most hot dogs can't even claim that!

Smoked lamb, pork, beef sausage,

and pheasant confit.

So flavourful! But, it got a little salty for me after a while.

Both of the guys got the pheasant breast.

of course

Men and their breasts... geez.

They were served with a lovely apple turnip dressing,

braised greens and preserved plum glace de viande (which is a demi-glace that has been even further reduced, for concentrated and brilliant flavour) .

What a really fantastic meal.

I was exceptionally happy, when I was reading and found

that the Chef used to be the Exec. Chef at W.A.Frost and Co!

Which some of you may know, I adore!

Anyhow. If you are looking for a place with

truly fantastic food

prepared by talented (and hopefully washed) hands,

you must check this place out.

Lefse!

I went out to B and B Farms

Here is the tractor picking up the spuds.

They were all neatly placed every few rows so that it is easier to pick them all up.  

Into the truck!

Looking at the pictures makes me think of Scrooge McDuck, swimming in his vault full of coins. Can you imagine having this many of anything?

Potatoes being unloaded and moved into their storage area.

So,

Needless to say we are richer in potatoes than when I left that morning

I decided to make Lefse.

Have you ever tried it?

Lefse is a think Scandinavian tortilla type thing, you can find them at almost any grocery store in Minnesota, and you will often find them served on holidays.

My grandma gave me some lefse making equipment, which is pretty specialized,

 though you can get the job done

 with things that you have in your own kitchen.

To make lefse you should have a big grooved rolling pin, a large round board covered with canvas

and this cool long stick.

There is even a lefse cozy to keep it nice and warm.

you will also need a large round nonstick grill.

To make lefse you will need to boil potatoes, rice them and then let them cool.

The recipe varies depending on the cook, but the recipe I like best is

4 cups of riced potatoes, cooled

1 stick of butter - melted

salt

2 cups of flour

Mix the butter, potatoes and salt.

Knead in the flour. just using enough so the dough is no longer sticky.

Break off egg sized pieces, and roll them into balls and put into the fridge.

Take one out at a time

Flour your work space, and roll out the lefse very thin. When it is ready, you will need to use your stick to pick it up, otherwise it will tear.

Starting at the edge, roll your lefse around the stick.

When you are to the center, bring it over to your grill.

Slowly unroll it.

Let it cook until you start to see bubbles, flip over with your stick and cook the other side.

Delicious!

I like to fold them into fourths and stack them up- that way they stay nice and warm!

Serve with butter and cinnamon sugar or lingonberry jam.

I brought this batch to book club- it was wonderful!

Pizza!

I was just down in Minnesota this weekend for my sisters baby shower (she looks amazing! She will obviously be thrilled that I am posting her pic here.)

The day before the shower, me and Loch took a trip to the science museum! In hindsight this was not a great idea. he was still tired from the drive, and quite crabby.


After the museum, we went to the Red Balloon Book store, where he chose a book for both himself and his little brother. We then went over to Cooks of Crocus Hill, where I procured some bars of Vosges Haut Chocolat, and Loch picked out some kids cooking supplies. This is probably my favorite cooking store in the cities. Obviously, part of that is because it is on Grand Avenue in St. Paul, but they have great cooking supplies from brands like Emile Henry, and Le Creuset. And hard to find chocolates, salt, vinegars, oils and more!

Afterwards, following the advice of my Brother, we went to Punch Neapolitan Pizza, on Grand Ave.

How had I never gone there before! it was magnificent!



Thy cook the pizza in a 900 degree woodstove for 90 seconds. The result is a perfectly chewy crust; hot cheese covering the landscape of san marzano tomatoes and delectable toppings, a fresh tasting sheen of olive oil tops it all off. Lochlan got the Margherita, and I ordered the Siciliana with prosciutto, artichokes, olives and basil. It was legendary.




Lucky for me, I had a crabby kid, so the experience wasn't quite what it could have been. And we had to skip the trip to Grand Ole Creamery.

Have you been there? You should go!