Sun Street in the News
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Today's Goods Saturday, February 28
PIZZA NIGHT Mon. 6-8pm
WRIGHTS WALNUT buckwheat
LUNCH BOX oatmeal
Chicken and Tomato
Creamy Tomato with Asparagus
Raspberry Cream Scone
Blueberry Lemon Turnover
Sausage Currant Cheddar biscuit
Sweet Potato Chevre Bundle
The Totoro: teriyaki chicken, grilled pineapple, greens, sesame ginger mayo and a fried egg
This past week I had a great time at the American Swedish Institute doing a demo of Norwegian goods. I made a whole mess of Kaker – Fyrstekake, Verdens Beste Kake, Harring Kake, and Kringla. The coolest thing was that there were people in the crowd who’s families made Kringla and Harring Kake – these are two items resurrected from the Tofte family history and unknown to everyone I’ve ever met.
Our Kringla are boiled pretzel bagel like things – a bit sweet, soft & chewy, and crisp on the bottom. My daughter and I made another batch on Saturday because they make the world’s best toast. Harring Kake is a flatbread, in the hardtack pantheon – they’re made with buttermilk and white flour, leavened slightly with baking soda, and get rehydrated before eating. They are the stuff of my childhood food memories – we got them at Thanksgiving and whenever I eat them I think of turkey gravy and my attempts at eating the entire stack.
One of the sweetest things about my demo was the willingness of a cooking school student to drive up from Omaha to be my assistant. Kristi is in pursuit of her second career and on the quest for Scandinavian baking supremacy. It’s people like this that fill me with hope and love for the future of baking.
A couple of weeks ago I was in Portland, OR for a BBGA board meeting. While there we ate at Apizza Scholls, owned and operated by some seriously dedicated bread heads. I had one of the best pizzas ever, The New York White – so of course I had to come home and bite their style for our Pizza Night last night (which was especially awesome because we had singer/songwriter Nicole Mykkanen of FOH fame performing). Not sure if I did it justice, but my version was pretty solid – ricotta, mozzarella, and a smear of a gremolata-inspired oil with parsley, lemon, garlic & oregano. I think it might enter the weekly line-up.
I’m taking a break from potica tests because I need to get ready for a demo I’m doing this weekend at Treasure Island Resort & Casino (sing that) for the Upper Midwest Baking Association. One of the things I’m doing is a knish. I’ve made a million knish in the last few months and I’m just not sure the formula is 100% right. I feel like I’m close though. When I get it good, you should be able to find it in our cold case next to the pasties.
Gotta run and renew my passport. I got some cool news this week which will take me far far away. More on that later.