For our weekly feature, "Moveable Feast," Rachel Hutton of Minnesota Monthly joins John Birge to talk about where to go and what to eat in Minnesota.
This week, John and Rachel talk about some finds discovered in the writing of Minnesota Monthly's 2014 Food and Wine issue.
The magazine issue covers a wide range of food categories, including meat, seafood, dairy, sweets, pastries, wine and beer. For Moveable Feast, Rachel picks out a few highlights.
Cheese. A type of cheese Rachel enjoys is burrata, a type of fresh mozzarella that is stuffed with cream. In the past, burrata was typically imported from Italy, but now that BelGioioso Cheese of Green Bay, Wis., has begun making it, burrata has become more available to Midwestern kitchens.
Sausage. Minneapolis restaraurant Butcher and the Boar has begun selling its sausages in Lunds and Byerly's supermarkets. John and Rachel both enjoy the cheddarwurst, which contains not only cheese, but little bits of jalapeño give added zest.
Pastry. Angel Food Bakery in Minneapolis has developed a breakfast pastry called the Gooey Baby. It's made from leftover croissant dough that's shaped, baked and glazed.
Dessert. Patisserie 46 is one of Rachel's favorite local bakeries, and it serves petits gâteaux — literally, "little cakes" — that are like small jewels the way they are decorated. They're so pretty that it's almost tempting to not eat them, but John insists he's able to get over that.
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