Author Archive | Edible Omaha


Good Food Award Goes to the Happy Goats

Dutch Girl Creamery’s Rosa Maria Cheese

Dutch Girl Creamery just won a Good Food Award for their Rosa Maria cheese, making it a two-time champion, having won a first-place American Cheese Society award last year.

Owner Charuth Loth says the dairy entered themselves into the Good Food competition, one of about three they enter each year. According to its website, “The winners from the Good Food competition hearken from 36 states and 141 cities, having risen to the top amongst 2,095 entries in a blind tasting with 250 judges held in September.” Those who scored the highest went through a “rigorous vetting process to verify they met the sustainability and social responsibility criteria to win a Good Food Award.” During the first round, the judges taste the product, and in the second round, competitors are vetted based on sustainability practices.

Charuth explains that Rosa Maria is made using a Spanish-inspired recipe, “It’s created in the Manchego style. We have an above-ground cave where we use wooden boards and age cheese on that for four to six months.”

She says the cheese makes a wonderful grated cheese but can also be used as a table cheese to complement items like apples.… Read More

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From the story The Roundness of Life by Matt Low , Photography by Linda Gentry

Yield: 21 individual ebelskivers

¼ cup butter, melted, plus another 1 tablespoon unmelted for the pan
2 eggs, separated
1¾ cups milk (or buttermilk)
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons granulated sugar
Powdered sugar for dusting (if desired)

Melt and slightly cool ¼ cup butter. In a small bowl, combine egg yolks and milk. In a larger bowl, combine flour, baking powder and salt.

Once butter has cooled, stir into egg mixture until fully combined. Slowly add egg mixture to flour mixture and stir until smooth.

Beat egg whites with sugar until soft peaks form using an electric mixer or, more traditionally, by hand. Gently fold egg whites into batter, one-third at a time, until fully integrated.

Set a burner to medium-low and heat ebelskiver pan on stovetop. Place a small amount of the remaining butter into each divot. Once the small portion of butter melts easily, fill each divot with roughly two tablespoons of batter (but not spilling over the top). Once the bottom has turned golden brown, after approximately 4 to 5 minutes, use a bamboo … Read More

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Liquid Assets

American Midwest’s Hybrid wine Grapes

A Primer

By Mark Gudgel | Photography by Carole Topalian

On a Wednesday in early February, snow rapidly descended from the dark morning sky to blanket the earth, making Omaha’s roads slow going and treacherous to navigate, if not entirely impassable. Two days later, on Friday, it broke 60 degrees Fahrenheit and the snow disappeared with the same rapidity with which it had come. Longtime residents of the area generally seemed to find the weather unremarkable.

The regions grape growers, ubiquitous and scattered across the expansive Midwestern area, face the considerable challenge of coaxing fruit from a place with extreme, often erratic weather, in addition to the usual obstacles to viticulture that include pests and pesticides, erosion, birds and other enemies of the vine. One way those who farm grapes have found success in these unfriendly environs is by favoring hybrid varieties over better-known Vitis vinifera (European grapes). Bred to be cold hearty and disease resistant, if less recognizable by name to most casual consumers, these hybrids make up the vast majority of the grapes being grown in the American Midwest.

While many people can tell you what they like in Cabernet Sauvignon or Zinfandel, … Read More

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Local Food Delivered to Your Door

Marrow Market & Meats

For Tom Clutter, cooking evokes memories of the annual family gatherings he enjoyed growing up in Kansas. Now, food and cooking are forever wedded in his memory as a vehicle to bring others together, and Tom is seeking to re-create the joy he feels from food with Marrow Market & Meats. He started the company in Lincoln in the spring of 2016 to create strong connections between consumers and the local food system.

Through Marrow’s website,, people can order affordable, sustainable food straight from local producers. Fresh produce, meat, cheese and eggs are delivered––sometimes even the same day––via bicycle. But Marrow is more than just the food it is bringing to people’s kitchens. “It really comes down to the overall sustainability of it and the hard work and passion that is put in from seed to spoon,” Tom explains.

Marrow’s offerings change seasonally with the production cycle and include beef, pork and lamb, as well as fresh vegetables, herbs, cheese and eggs. The products come straight from area producers, including Shadow Brook Farm, Graze Master by Ficke Cattle Company, Hollister Farms, Grow with the Flow Aquaponic Horticulture, Al-Be Farm and Green Acres Cover Crops.

Tom, … Read More

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Honey Roasted Carrots with Coriander

Photography by Margaret Davenport

By Jeffrey Miller, Executive Chef of the Timber Dining Room at Lied Lodge

1 pound peeled carrots (leave whole, if small, or slice into quarters lengthwise)
1 teaspoon Nebraska Screw Press White Grape Seed Oil (found at Old World Oil & Vinegar)
Salt and pepper to taste
1 teaspoon whole coriander seeds
¼ cup honey

Preheat oven to 450°.

Bring 4 quarts of water to a boil. Season generously with salt. Blanch the carrots for approximately 1 minute or until slightly softened. Then drain carrots and place on a roasting pan. Drizzle with oil, season with salt and pepper, and roast in the preheated oven for about 10 minutes.

Heat a sauté pan over medium heat. Add coriander seeds to the dry sauté pan. Toast for approximately 1 minute, stirring often to prevent burning.

Stir in honey and remove from heat.

Remove carrots from oven and drizzle with the honey and coriander. Return to the oven for another 10 to 15 minutes or until you start to see a little color on the top of the carrots.

Remove from oven and allow to cool slightly.

Before serving, spoon any excess honey and coriander from the roasting … Read More

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Small Batch Confections

Lulubee Chocolates

Gaylene Steinbach, chocolatier of Lincoln’s Lulubee Artisanal Chocolates, wasn’t always into candy making. But one year, her mother sent her a box of delicious, beautifully decorated chocolates and her interest was piqued. She began devouring––figuratively and literally––everything she could that was chocolate confectionary. She began experimenting on her friends and family and soon began leaving the state to attend workshops. That was the start of Lulubee Artisanal Chocolates.

Lulubee, named after Gaylene’s daughters, Lauren and Bailey (whose nicknames are Lu and Bee), launched in early 2016, after Gaylene’s friends and family encouraged her to turn her delicious hobby into a business. Her confections were named “Most Delectable Chocolate” at the 2016 Chocolate Lover’s Fantasy, and since then, orders have been pouring in and she’s enjoying her sweet new gig.

“My intention is to always provide a really beautiful tasting experience––something to savor and enjoy,” explains Gaylene. “I get to share that with people, and I love knowing that other people will share that with their own friends and family.”

Lulubee’s confections include chocolate bars, caramels, English toffee and a rotating selection of bonbons. Popular flavors include white chocolate raspberry, peanut butter, bananas Foster and one of Gaylene’s favorites––hazelnut … Read More

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Photography by Margaret Davenport

Roasted Young Potatoes with Broccolini

By Chef Dario Schicke, Dario’s Brasserie and Avoli Osteria

Photography by Margaret Davenport

Yield: 3–4 servings

1 pound young potatoes, cut as desired
1 tablespoon extra-virgin olive oil
Chopped chives and fresh parsley to taste
Salt and pepper to taste
1 tablespoon unsalted butter
6 ounces broccolini, trimmed
Toasted hazelnuts
Preheat oven to 375°.

Toss potatoes in a bowl with olive oil, herbs and salt and pepper. Place on a parchment-lined roasting pan and roast in the preheated oven for 16 minutes or until potatoes are cooked through.

Melt butter in a large skillet over medium heat. Add broccolini and roasted potatoes. Sauté until broccolini is tender. Garnish with hazelnuts and additional salt and pepper to taste. Serve immediately.

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Photography by Margaret Davenport

Roasted Fingerling Potato Salad

By Diana Browder, Guckenheimer Executive Chef, Holland Performing Arts Center

Photography by Margaret Davenport

Yield: 4 servings

1 pound fingerling potatoes, cut into even-size pieces
½ pint grape tomatoes
1 teaspoon chopped garlic
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
Mint Gremolata Dressing
3 ounces goat cheese (Place goat cheese in the freezer before starting the recipe for easier crumbling)

Bring 4 quarts of water to a boil. Season generously with salt. Add potatoes to water and cook 7–9 minutes until a fork pierces skin easily. Drain well.

Preheat oven to 425°.

Toss potatoes and tomatoes with garlic, olive oil, salt and pepper. Place on sheet pan and roast 12–15 minutes until nicely caramelized.

Toss warm vegetables and dressing together in a bowl. Season to taste with salt and pepper. Crumble goat cheese over the top and serve immediately.

Mint Gremolata Dressing

1½ tablespoons extra-virgin olive oil
1½ tablespoons lemon juice
Zest of 1 lemon
¼ cup chopped green onions
2 whole cloves of garlic, peeled
½ cup fresh parsley
¼ cup fresh mint
Salt and pepper to taste

Place all ingredients in food processor and blend until smooth.

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Food for Thought

In both our personal and professional lives, milestones are all around us. While some pass without much thought or recognition, when we take time to stop and recognize them, we create the space to reflect upon the passage of time, the accomplishments achieved, and most importantly, we can share and celebrate with those who love and support us.

This issue of Edible Omaha marks both the passage of time––five years to be exact––and celebrates what Edible Omaha has accomplished with its many partners. Without so many, none of this would have
been possible.

When we reflect upon the relationships that we have forged since that first issue, there are not enough words or Kleenex to allow us to adequately express the fullness in our hearts. In this issue, we hope you enjoy hearing from various voices in our community as they reflect upon the changes in our food system.

As we raise our glass of locally produced spirits in celebration, we encourage you to find your place in the local food movement and hope you savor this special five-year anniversary issue––also our last. As you know, we have been seeking new owners to grow the business and while we … Read More

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