Slow food with Richard Lafortune and Gabrielle Kushi – Cooking with Style

Richard Lafortune and Gabriele Kushi  November 2015

Richard Lafortune and Gabriele Kushi November 2015

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Richard and Gabrielle hard at work

Last Thursday my friend Richard rounded me up to help out with cooking. He was preparing a Native American style feast with his new friend Gabriele Kushi. Gabrielle is a personal chef, cookbook writer and health coach. It was a spur of the moment invitation. The meal was for an opening at a local gallery owned by Richard’s friend Todd. The menu consisted of wild rice with roast duck, smoked fish, sun choke salad, blueberries in yogurt, roasted blue potatoes, mushroom galette, squash and a fresh veggie plate with a dip. It all went so fast! Richard and Gabrielle had prepped the food and the work was in full swing when I arrived. I did some veggie chopping and plate washing. The bulk of the work whizzed on around me. Of course I documented with off the cuff photos. A good time was had by all. The food was a success! Richard said that the guests were a little unsure about the blue potatoes…but once they tried them, they were liked. The artists of cooking were hard at work. Watching two chefs work was a lesson in smooth coordination.

Gabrielle Kushi’s website:


I am bringing this event to share with all the friends at Fiesta Friday #95. Our hosts are Loretta @ Safari of the Mind and Petra @ Food Eat Love.

Many thanks to everyone for providing the space to share. In these times, creating caring and positive lives brings light into the darkness. Wishing everyone many blessings this season.

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Frisian Horse Portrait Completed – A short horse story

This portrait is a gift for dear friends in Sweden.  When I visited them some years ago, I met him for the first time.  He was five years old at the time and had spent his days in the fields with other horses. He was halter trained, but he was not schooled in much else as I found out.  We were taking their two horses for a walk and had just started along a rutted dirt road with the older horse in the lead.  I was leading the Frisian who suddenly stopped to look back at horses that were in the nearby field.  He side stepped on my right foot. Slightly panicked, I tried to signal him to move to the side by placing my hands on his shoulder and gently pushing against him repeating “Side, Side”. (Ooops he doesn’t know English and he doesn’t know the gesture! And he is completely oblivious to me.)  I didn’t have boots on…and I tried pulling my foot out from under his hoof. Nothing; except I pulled my knee. He did lift his hoof finally and I was freed. Luckily my foot was in a rut.  His weight didn’t hurt my foot. We switched horses and started up another road towards the forest.  My knee was gimpy. Suddenly my horse shied from a forest animal and bolted sideways to the right. The lead was properly folded in my grasp and reeled out far enough for the mare to recover and stay on the lead. My friend and owner of the horses complemented me on the quick recovery. I was thankful and surprised, after the goofy mistake with the big Frisian.

This is his portrait: It’s 5″ x 7″ color pencil drawing. It feels finished. Now for framing!

Portrait of a Frisian Horse original drawing by CKatt ~ November 2015

Portrait of a Frisian Horse Original drawing by CKatt ~ November 2015

Have a great day and thanks for stopping by the kitchen.

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Last of the Fall Leaves = November is Upon Us – The Memory of Trees

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The Memory of Trees

Memory fades in and out

with colors of leaves turning

from green to golden yellow, flame orange, then red to,

russet rattles clinging – destined

To fly when the rains come.

The wind blows away

All the reminiscence of summer’s blooms

and shading bowers of trees.

Empty vines tap against the window

the Morse code of November.

Sculpted branches reach out

in a clear pale blue sky

Get Ready! Remember.

The snow is coming.

Thank you for stopping by the kitchen!

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Cauliflower and Cheddar Soufflé Recipe Made By Bill – Second to last Weekend Farmers’ Market Minneapolis

Last Sunday I enjoyed a dinner with the framily. Dinner was comprised of lobster cakes, small scallops on the half shell, cauliflower cheddar soufflé and grilled romaine lettuce with dressing. The cauliflower and cheddar soufflé recipe came from the Minneapolis Star Tribune; Thursday October 8 2015; Page T4 of the ‘Taste’ section.  Adapted article follows.

This Cheddar Cheese Cauliflower Soufflé is what I am bringing to Fiesta Friday #91! this edition is hosted  this week are by Juju @ cookingwithauntjuju and Indira @ I’ll Cook, You Wash. Two lovely bloggers with scrumptious recipes and lots of joy about life.  Many thanks to Angie of The Novice Gardener the generous ‘inspirator’ for Fiesta Friday.  My apologies for being late to the party.


2 tablespoons unsalted butter

3 tablespoons of flour

1¼-cup low fat milk warmed

2 teaspoons Dijon mustard

¼ teaspoon of salt

2 cups of finely chopped Cauliflower florets


1/8 teaspoon of cayenne pepper

1/8 teaspoon ground nutmeg

1 cup of shredded sharp cheddar cheese

3 egg yolks

5 egg whites

¼ teaspoon Cream of tartar


Oven: preheat temperature set to 400° please.

The Star Tribune Recipe instructions start with “Place cauliflower in a medium micro-wave safe bowl. Cover and microwave until tender, about 2 minutes.” [Hold yer hosses, folks.] In lieu of not owning a microwave oven, suggestion: place the cut up cauliflower florets in a heavy cast iron pan, with an inch of water and steam the florets until tender. (Or use a metal pan with a steamer basket to do the same.)

Next Melt butter in a large pan and add the flour to make the sauce. Whisk the butter and flour for one minute. Then add the milk, mustard, salt, cayenne pepper, nutmeg and whisk constantly until thickened – for 1-2 minutes. Remove from heat, transfer to large bowl. (Or Bill added the florets to the pan. Then removed from heat. ) Whisk in cheese and egg yolks.

Cauliflower and Cheddar Cheese Sauce

Cauliflower and Cheddar Cheese Sauce

Place egg whites with the cream of tarter in a large bowl and beat with an electric mixer until the whites are “firm but not stiff”. Fold ¼ of the whites into the cauliflower, cheese and yolk mix. Then fold the rest of the egg whites into the cauliflower sauce. Pour the mixture into a prepared soufflé dish coated with “cooking spray”. (I am certain that Bill used butter!)

Cauliflower Florets and Cheddar Cheese Sauce Soufflé

Cauliflower Florets and Cheddar Cheese Sauce Soufflé

Place in the preheated oven, but turn the heat down to 375°. Bake for 35-40 minutes. The soufflé is done when it is golden color and puffy. Serve right away.

Even the kids will like it with the cheese, eggs, and a little mustard to disguise the cauliflower. (Clever these cooks.)

Grilled Romaine Lettuce with Fresh Tomatoes

Grilled Romaine Lettuce with Fresh Tomatoes

Lobster Cakes with Scallops on the Half Shell

Lobster Cakes with Scallops on the Half Shell

Sunday’s Farmers’ Market Photos

Last Day for Peppers at the Farmers' Market!

Last Day for Peppers at the Farmers’ Market!

Have a happy and healthy Autumn.

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Minneapolis Farmers’ Market is Chock Full of Good Stuff = PHOTO ESSAY


People gather to share the smells and colors of autumn harvest and stock up for the coming winter.  Come see the sights and sounds and enjoy the moment with friends. Right now there is everything from flowers and decorative grasses in bouquets to brighten your home to fruits and veggies for canning and you may meet your friends like I did – Dear Howie and Anna, who have been coming to the market since well, ever.

Lyndale Farmers Market

Open 6:00 a.m. – 1:00 pm

Saturday and Sunday

312 East Lyndale Avenue North, Minneapolis, MN 55405

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