Archive | 2016

Photo by Janelle Shank

Creamy White Bean Soup

Photo by Janelle Shank

Recipes developed for Edible Omaha by Julie Kolpin and Mary Oswald

1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 small yellow onion, diced
2 tablespoons chopped fresh rosemary, divided
5 cloves garlic, minced
¼ teaspoon kosher salt
½ teaspoon fresh-cracked black pepper
1 pound or 3 cups dry white beans, soaked and cooked per package instructions (may substitute 6 cups of canned cannellini or other white beans)
5 cups chicken broth, divided
⅔ cup heavy whipping cream
Additional salt and pepper

In a large saucepan over medium heat, add olive oil and butter. Melt the butter before adding the onion. Cook for 5 minutes or until translucent, stirring frequently.

Gently stir in 1 tablespoon rosemary and all of the garlic, salt, pepper and beans. After garlic is fragrant, about 4 to 5 minutes, add 4 cups broth. Just before the mixture boils, reduce heat to medium-low and simmer, uncovered, for 20 minutes.

Remove from heat and let sit for 10 minutes. Puree mixture with an immersion blender or by carefully transferring the hot soup into a blender in small batches. Add remaining 1 cup broth to thin soup, if necessary.

Once soup is pureed, return … Read More

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fter soaking the soybeans overnight, Abigael cooks and mashes them and then mixes in the salt, koji and a couple of spoonfuls of store-bought, unpasteurized miso, which acts like a sourdough starter.

At Home with Miso

Clockwise from 10 o’clock: Soybeans before cooking; red miso; sweet white miso.

A New Winter Tradition

By Abigael Birrell
Photography by Alexis Abel

My recent fascination with making homemade miso began last year with a familiar problem. A mystery ingredient in my winter community-supported agriculture (CSA) box that I was determined not to waste. Anyone who has signed up for a share in a local farm’s subscription program has inevitably come across an ingredient that instead of inspiring delight and anticipation elicits a feeling of dismay. Like opening a hotly anticipated Christmas present as a child, dearly hoping it’s a skateboard but instead it contains sensible shoes. An impossibly large bag of locally grown soybeans were the sensible shoes of my CSA box.

They lingered on in my cupboard, long after all of the beautiful kabocha squash and hearty greens were gone. Soybeans are not the most glamorous legumes, to say the least. They don’t find their way into rustic Italian stews or French cassoulet. They don’t even have a place in that great egalitarian meeting ground for beans, American chili. And yet, here in the Midwest they are a ubiquitous sight, rotating year after year with the corn. Mostly, … Read More

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EOM-16-cover

Contents Winter 2016

RECIPES
Slightly Sweet Granola
Granola Muffins
Creamy White Bean Soup
White Bean and Ham Soup
Homemade Sweet White Miso
Homemade Red Miso
Cranberry Caipirinha
Cranberry Simple Syrup
Pomegranate Old Fashioned

On the Cover

Hearty and filling, the white bean and ham soup pictured on this season’s cover is an old-fashioned recipe that is easy to prepare using inexpensive and readily available ingredients. Using the ham bone (or hock) makes this soup much richer tasting because the reserved water has all the flavor from the bone. It’s the perfect meal for a cold winter day.

Photo by Trisha Hughes

FEATURES

PECANS
A Different Kind of Local Harvest

AT HOME WITH MISO
A New Winter Tradition

THOUGHTS ON FOOD FOR 2016

 

DEPARTMENTS

FOOD FOR THOUGHT

EDIBLE EVENTS

SPILLING THE BEANS
Shining the Light on LOCAL Beer
Happiness on a Stick
Community-Driven Dining
Neighborhood Bistro

IN SEASON

EDIBLE READS
“The Very Earth Breathes Peace”

EDIBLE DRINKS
New-Fashioned Classic Cocktails
to Warm Winter Spirits

ADVERTISER DIRECTORY

EAT LOCAL GUIDE
Inclusion by Invitation Only

THE LAST BITE
Pick • Wash • Weigh • Pack

COMMUNITY-SUPPORTED
AGRICULTURE DIRECTORY

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Local-Beer

Shining the Light on LOCAL Beer

LOCAL Beer, Patio and Kitchen

Owner Charlie Yin says LOCAL considers itself primarily a bar that is “trying to support the local brewing community, and through that, the people they employ, everyone in the chain.”

Of the 60 beers LOCAL has on tap, 54 are local, others from Iowa, and there’s even a gluten-free cider option. Charlie says they try to offer beers from as many local brewers as possible, including Scratchtown, Farnam House and Blue Blood brewing companies as well as Moonstruck Meadery. The beers are produced in Omaha, Lincoln, Ord, Broken Bow and everywhere in between.

Charlie says several of these beers are also being offered to a national audience through distribution and competitions. Scratchtown Brewing won a Gold Award from the U.S. Open Beer Championship this year for its American Imperial Porter, Black Eye.

Guests at LOCAL may enjoy beer flights comprised of four to five beers or attend a tap takeover where brewers come in and talk about their different beers. Typically, Charlie says LOCAL will have six to seven beers from a specific brewer on tap for the evening so people can sample an assortment while getting to know the brewer.

He says if you … Read More

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granola-muffins

Granola Muffins

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

Yield: 16 servings

2 tablespoons chia seeds
6 tablespoons water
2 small bananas, mashed
½ cup nut butter
¼ cup honey
1½ cups granola
1½ cups rolled oats
1 cup dried fruit
⅓ cup chopped chocolate
½ teaspoon salt

Preheat oven to 325°. Spray 16 muffin cups with nonstick spray or line with foil liners.

In small bowl combine chia seeds and water. Stir and let sit for 5 to 10 minutes or until thickened to the consistency of pudding.

In medium bowl, mix together bananas, nut butter and honey until smooth. Add granola, oats, fruit, chocolate, salt and chia mixture. Blend until combined.

Drop mixture into muffin cups until ¾ full, about ¼ cup per muffin. Bake 30 to 35 minutes or until edges are lightly browned. Remove from oven and let cool. Store in refrigerator up to 1 week.

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Photo courtesy of Stickalicious

Happiness on a Stick

Stickalicious

Photo courtesy of Stickalicious

“Popsicles are fun. They’re trendy and they let me be creative. They keep my attention and interest because it is so fast paced. I make a flavor, take it to market and immediately know if it will go on the ‘make again’ list based on how it sells,” says Jenna King, owner of Stickalicious.

She says she chose to make ice pops because she wanted to make a food product that kids and adults would love with better ingredients than those you can get at the store. After a brainstorming session with her husband, Popsicles popped into her head. “We were able to quickly make a couple test batches and learn what worked and what didn’t,” shares Jenna.

Since June of 2015, Jenna, her husband and father-in-law have been selling Popsicles at the Aksarben Village location of the Omaha Farmers Market and hope to add the Old Market location and the Gifford Park Neighborhood Market this year.

“We are also planning on purchasing a cart so we can walk downtown and hit the splash pad at the base of the Bob Kerrey Pedestrian Bridge because there is nothing more refreshing than an ice cold Popsicle … Read More

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Photo by Mary Oswald

Slightly Sweet Granola

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

Photo by Mary Oswald

Yield: 3 quarts

4 cups rolled oats
¾ cup flaxseed meal
¾ cup oat bran
½ cup salted sunflower seeds
½ cup sliced almonds
½ cup salted pepitas (no-shell pumpkin seeds)
½ cup pecans, roughly chopped
½ cup extra-virgin olive oil
⅓ cup maple syrup
¼ cup honey
1 tablespoon cinnamon
½ teaspoon cardamom
1 teaspoon salt
1½ cups dried mixed fruit

Preheat oven to 350°.

In a large bowl, combine oats, flaxseed meal, oat bran, sunflower seeds, almonds, pepitas and pecans. Set aside.

In a small saucepan, combine oil, maple syrup, honey, cinnamon, cardamom and salt and bring to a boil over medium heat. Remove from heat and stir for 1 minute before slowly adding the liquid to the dry mixture. Stir until evenly coated.

Line a large baking sheet with parchment paper and spread the granola on the pan.

Bake for 30 to 36 minutes or until granola begins to brown, stirring halfway through to avoid burning. Remove from oven and cool completely. Mix in fruit. Store in airtight container at room temperature for up to 1 week.

Variation: Sweet and Spicy GranolaRead More

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Throughout his six decades of writing in support of caring for the land, Wendell Berry has often referenced Liberty Hyde Bailey. (Photo by Guy Mendes)

Edible Reads

“The Very Earth Breathes Peace”

Many Lessons Yet to Be Learned from
a 100-Year-Old Book on Farming

By Matt Low

 

Liberty Hyde Bailey’s The Holy Earth (1915) is not known by many today, but with a 100th anniversary edition just published by Counterpoint Press, a wider readership will come to see it as among the very first to advocate for changes that are still needed today, a full century after its initial publication.

Hopefully readers picking up this issue of Edible Omaha will have heard recent news of binding resolutions made at the 2015 Paris Climate Conference (COP21)—which has opened just as I’m writing this—by world leaders committed to preventing catastrophic damage to our coastal cities, mitigating the frequency of extreme weather events and especially protecting the world’s increasingly fragile agricultural systems.

Though COP21 has arrived at a time when there’s near universal agreement within the scientific community that addressing climate change is nonnegotiable, and a growing portion of the world’s population concurs, there has been no shortage of calls for human beings to have a less harmful relationship with the planet for going on at least a century now. Many readers will recognize the names Aldo Leopold and … Read More

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Food for Thought

As I wrapped up last year, I had two especially memorable local food experiences. In early November, I traveled to Albuquerque, New Mexico, to meet up with many of the Edible publishers from across Canada and the U.S. for a weekend of business meetings. The event was hosted at Los Poblanos Historic Inn and Organic Farm, which has been owned and operated by three generations of the Rembe Family. On their gorgeous property they have a historic inn, fine dining, organic gardens, honeybees and a lavender farm. It’s a wonderful example of historic preservation, sustainable practices and agri-tourism. Sitting down to each meal made fresh with ingredients grown on the farm or from nearby farms, I never felt overly hungry but proceeded to pretty much lick every plate clean. It was that good. Their lavender spa products are used in the historic inn, so with a freshly stocked fireplace each night, the calming aroma of lavender and a full belly, sleep was deep, restful and restorative. I hope you have the opportunity to visit someday.

For our family’s Thanksgiving, my husband and I committed to obtaining as much of our food as possible from local sources. Our freshly made dinner … Read More

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