Disclaimer by Shaina: Yep, I saw them over here on PW, and I even told Ole that she blogged his recipe that he was working on. However, you’re still getting them, and heck, maybe it’ll help you with some of the measurement amounts. The following is a post by Ole, who made baked beans last week! I’ve always taken beans for granted.  Ten minutes before the grilling is done, you open a can of beans, pour it into a bowl, stick it in the microwave for three or four minutes, then slide... more

Sometimes you need a showstopper.  Maybe you are trying to impress a date with your cooking skills, maybe you need to show up some food snobs at your next dinner party, or maybe you’re just having an old friend over.  Recently for us, it was the latter.  Our good friend Joel hadn’t been over in a while so we thought we’d wow him with my new favorite way to have a steak (that doesn’t require a grill).  The only condition for him was that to earn his meal, he needed to be... more

We try to maintain active social lives, and even though the O6 are a busy family, we usually are able to cram all of our family commitments in and still have time for the occasional show at First Ave. , movie with the gang, or random gathering at a local dining establishment.  This was not the case last week.  We were invited to a happy hour at The Lyndale Tap House, a bar in Uptown Minneapolis which specializes in a classic Baltimore cuisine (yeah, I know, that sounds like an oxymoron) – pit... more

You’ve probably read my other posts about beef tenderloin or filet mignon cuts, and as I’ve explained before, this is something that we would buy only on special occasions because of its higher price.  But not only are full tenderloins cheaper per pound than it’s trimmed and cut filet mignon brothers, but there are sales (try $5.88/lb or even $4.88/lb) on a semi-regular basis at our local food mart.  Regular enough in fact, that just about the time our tenderloin stockpile is... more

It’s summer in Minnesota, and that can mean many things to many people.  For me, it’s not really summer until the road side stands pop up offering cucumbers, melons, potatoes and, of course, sweet corn.  Now, it can’t be just any kind of sweet corn.  You see, I grew up spoiled.  My Uncle Duane had a farm in Southern Minnesota where he raised beef cattle, soybeans and sweet corn, and when the corn was ripe, he’d call my dad and we’d grab a stack of paper bags, head... more

I would imagine that for most people the word tuna conjures up images of soggy tuna salad sandwiches made with too much mayo and pickle juice.  Or better yet, a classic Midwestern tuna hot dish (read casserole for the rest of the country) with egg noodles and potato chips on top.  And these aren’t necessarily bad images.  I’m quite fond of a properly prepared tuna melt, but one thing is for sure: tuna is a polarizing protein.  At least the canned variety is, people either like it... more

Followers of this blog know that when it comes to fish, salmon is the family favorite.  It is readily available, affordable when purchased in bulk, and quite versatile as evidenced here, here and here.  We do salmon many different ways and they’re all quite tasty, but in my opinion, this method takes the cake. Smoked salmon.  The words get the kids running towards the table no matter what time it is.  We like it with bagels and cream cheese for breakfast, mixed with mayo for a lunchtime... more