Cooking the Market with Team Burgoon
A week ago a few of us met at Midtown Global Market and took our first group cooking class called Cook the Market from Kitchen in the Market. That’s a lot of Markets in one sentence but exactly my point: THE MARKET. Go there, it’s beyond great. Midtown Global Market is a year-round indoor market of independent businesses providing healthy food, seasonal ingredients, art, and wares representing cultures from Minneapolis and all over the world.
Kitchen in the Market, owned and operated by the lovely Molly Herrmann above, is a shared commercial cooking space that offers cooking classes and team building events.
Starting with champagne cocktails to warm us up, here’s a peek at our fun night below!
Molly took us on a tour of the Market and introduced us to some up-and-coming ingredients to watch for.
Once our teams were inspired from our tour, the chefs at KIM came up with a recipe to match ingredients we threw at them, then sent us off to create our masterpieces.
Dinner created from this crew was amazing.
Yuca cakes with pistachio tapenade for an appetizer,
a pear, carrot, and fennel salad with gorgonzola,
citrus and spiced marinated steak with beet and fennel sauté,
and we ended with a lemon curd whipped cream mousse for dessert.
What a fabulous way to try new foods, learn techniques, make friends, and go home with ideas to add to our food repertoire.
While I’ve roasted pears and I’ve roasted carrots, I’ve never put them together. Yu-um. Thanks to Tiffany, Judy, and Jen giving us their team secrets, I have this on my list for the coming weekend. See recipe below!
- 4 pears
- 12 medium whole carrots
- 2 fennel bulbs
- ½ lemon
- Olive oil, balsamic vinegar, kosher salt and pepper
- 3 oz. gorgonzola (Black River Gorgonzola was perfect!)
- Preheat oven to 400°.
- Peel the carrots and slice in half horizontally, then slice each half lengthwise once or twice (thick ends twice, thin ends just once).
- Toss your carrots with 1 tablespoons of olive oil or more as needed to cover all carrots on a roasting pan or cookie sheet. Sprinkle with salt, pepper, and a a tablepoon or more of balsamic vinegar.
- Roast carrots for 20 minutes at 400°.
- Cut pears into halves, then quarters, then eighths the size of your carrot sticks.
- Toss your pears with olive oil. Sprinkle with salt, pepper, and splash again with balsamic vinegar.
- Add your pears to the oven for 10 minutes, or until just tender but not mushy.
- Meanwhile, take your fennel and cut the fronds off and reserve for later.
- Remove the outer layer of fennel and toss, cut remaining bulb into thin long strips, and immediately put pieces in a bowl of water squeezed with ½ lemon so they don't brown, set aside.
- Crumble gorgonzola cheese, set aside.
- When pears and carrots are ready, taste them and adjust seasoning (add more salt) as needed.
- Arrange pears and carrots on a large platter, making sure you can see both pears and carrots mixed throughout.
- Add crumbled cheese down the center so it can be avoided if desired.
- Drain fennel slices and sprinkle over the top, pulling some of the carrots through the top so you see them.
- Garnish the serving dish with fennel fronds and enjoy!
Check your calendars now and sign-up here for our next Kitchen in the Market class on March 24th! (To save 15% use this coupon code: DA932425KV8T.) It’s a Paleo focused class with Stephanie Meyer of Fresh Tart. I cannot personally wait for this. Hope to see you there!