Cafe Maude shares delightful new recipes

10:55 AM, Sep 24, 2013   |    comments
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MINNEAPOLIS -- Café Maude joined KARE in kitchen Saturday morning to share a few delicious recipes.

The restaurant currently has two locations; South Minneapolis and Loring Park.

Candied Kalamata Olives:

  • Kalamata olives 1 cup
  • Sugar 2 ½ cups
  • Water 10 cups
  1. Place olives in medium sauce pan with 2 cups water.
  2. Bring to a boil; cook for 2 minutes, then strain the olives.
  3. Repeat the process 3 times, with a fresh 2 cups of water each time.
  4. For the fourth round of cooking, place the olives in the sauce pan with 2 cups of sugar and 4 cups of water.  Bring to a boil and cook for 5 minutes. Turn off and let olives cool in liquid. 
  5. Once olives are cool, strain olives out of liquid and lay out on parchment lined baking sheet.  Cover olives in remaining sugar and place into oven at lowest possible setting.
  6. Olives are complete when dried and crispy.

Brussels sprout hash:

  • Brussels sprouts (quartered and blanched) 2 cups
  • Pancetta (diced) ¼ cup
  • Sugar 1 tablespoon
  • Garbanzo beans (cooked) 1 cup
  • Apple (diced) ½ cup
  • Garlic (shaved) 2 teaspoons
  • Salt 1 teaspoon
  • Aleppo 1 teaspoon
  1. Render pancetta until browned making sure to reserve fat. Remove pancetta from fat and set aside.
  2. Add sugar to fat and cook over medium-high heat until golden brown caramel forms in pan.
  3. Add brussel sprouts to pan and toss around to distribute caramel evenly.
  4. Next add garbanzo beans, apple, pancetta, garlic, salt and aleppo pepper, and toss to heat and distribute ingredients evenly.

 

Dukkah:

  • Hazelnuts ¼ cup
  • Pistachios ¼ cup
  • Sesame seeds ¼ cup
  • Coriander seeds 2 tablespoons
  • Cumin seeds 2 tablespoons
  • Fennel seeds 1 teaspoon
  • Black peppercorns 1 teaspoon
  • Salt 1 teaspoon
  • Dried thyme 2 teaspoons
  1. Toast hazelnuts and pistachios and set aside.
  2. Toast all seeds and peppercorns until fragrant (about 2 min), and let cool completely
  3. Combine all ingredients and grind into course powder using mortar or spice grinder.

Turnip puree:

  • Turnips (peeled and diced) 3 large
  • Milk 1 quart
  • Onion (diced) 1
  • Garlic (minced) 2 cloves
  • Butter ½ cup
  • Thyme 3 sprigs
  • Whole grain mustard 3 teaspoons
  • Salt 1 teaspoon
  • White pepper 1 teaspoon
  1. Melt butter in medium sized sauce pan and sweat onions and garlic until translucent. 
  2. Add turnips, thyme and milk and set over medium heat.  Bring to a gentle simmer and cook for 30 minutes or until turnips are tender.
  3. Strain the turnips and reserve the cooking liquid.
  4. Transfer to a food process and add about 1 cup of cooking liquid, butter and mustard.
  5. Process until smooth and season with salt and pepper.
  6. Pass through a chinois to finish.

(Copyright 2013 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

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