Cocoa & Fig Minneapolis Rhubarb Strawberry Galette

Minneapolis Star Tribune photo

This recipe comes from a 2014 Mpls. Star Tribune story by Rick Nelson. Galette must be prepared in advance, advised Laurie Lin of Cocoa & Fig in Minneapolis. “Early summer is a perfect time to make this galette, essentially a free-form pie,” said Lin. “I like to keep a recipe or two of the dough in the freezer, so all I have to do is roll out the dough and chop my strawberries and rhubarb for an easy, no-fuss taste of summer.” Serves 6 or 8.

For dough:

1 c. flour, plus extra for rolling dough
1/4 c. yellow cornmeal
3/4 t. salt
2 t. sugar, plus extra for garnish
8 T. (1 stick) butter, cold and cut into small pieces
2 to 4 T. ice water

For filling:

1 1/3 c. cored and sliced strawberries
1 3/4 c. rhubarb, cut into 1/2″ pieces
1/2 c. sugar
2 T. plus 2 tsp. cornstarch
1/2 t. salt
Freshly squeezed juice from 1/2 lemon
1 egg, beaten


To prepare dough: In a medium bowl, whisk together flour, cornmeal, salt and sugar. Using a pastry cutter, cut cold butter into flour mixture until it resembles coarse crumbs (or combine ingredients in a food processor and pulse). Add cold water, 1 tablespoon at a time, until mixture just comes together. Turn dough out onto a clean work surface and flatten into a disk. Wrap disk tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 day (dough can be frozen for up to 1 month).

When ready to bake, preheat oven to 375 degrees and line a rimmed baking sheet with parchment paper. Remove dough from refrigerator and let it warm up slightly. On a lightly floured work surface, roll out dough to a 12″ round, about 1/8″ thick. Transfer dough to prepared baking sheet and refrigerate until ready to add filling.

To prepare filling: In a large bowl, combine strawberries and rhubarb. Add sugar, cornstarch, salt and lemon juice and toss to coat.

To assemble galette: Arrange strawberry-rhubarb mixture on top of dough, leaving a 2″ border all the way around. Fold border over the filling’s outer edge, overlapping where necessary and pressing gently to adhere the folds. Brush edges of dough with a beaten egg and sprinkle with sugar. Bake until crust is golden brown and filling is bubbly, about 45 min., turning baking sheet occasionally to ensure even browning. Remove from oven and serve warm or at room temperature. Nice with vanilla ice cream!


Stoney River’s Au Gratin Potatoes

The recipe comes to us via the Atlanta Constitution on May 19, 2021. Thankfully we snowbirds travel and can delight in Southern cooking!


3 c. heavy cream

2 T. chopped garlic

1 1/2 t. kosher salt

1 1/2 t. pepper

2 lbs. peeled Russet potatoes, sliced 1/8-inch thick, divided

3 c. coarsely grated Gruyere, divided

1 c. finely grated Parmesan, divided

In a medium saucepan, combine cream, garlic, salt and pepper. Bring to a simmer over low heat and cook 10 min. Turn off heat.

Heat oven to 325 degrees. Spray an 9″ square, 4″ high baking dish (or a 9″-by-13″ baking dish) with nonstick cooking spray.

Layer half the sliced potatoes on the bottom of the baking dish. Sprinkle with 1 1/2 c. Gruyere and 1/2 c. Parmesan. Ladle half the cream mixture over the potatoes and cheese. Arrange remaining potatoes in a layer over the cream. Pour remainder of cream over the potatoes. Top with remaining 1 1/2 c. Gruyere and 1/2 c. Parmesan. Cover baking dish with foil and bake 1 hour or until potatoes are tender when pierced with a knife.

Uncover potatoes and keep baking until top begins to turn golden brown, 30 to 40 min. Remove from oven and allow to cool slightly before serving. For the neatest slices, allow to cool almost completely. Serves 8.

Panera Bread Portobello & Roasted Garlic Bisque

Domestic mushrooms and sliced portobellos simmered in roasted garlic embellished with Amontillado sherry, prosciutto, sweet cream and chives.

Minced chives

1 large garlic bulb

2 slices thick sliced bacon; minced

12 ounces portabella mushrooms

1/2 teaspoon thyme

Salt and pepper

1 tablespoon olive oil

1/2 cup dry white wine (sherry or brandy)

1/4 cup flour

4 cups chicken broth

1/4 cup heavy cream

Freshly ground black pepper (I like a lot)

Roast the garlic first. This can be done up to a day ahead of time. Pre-heat oven to 350°. Remove the peel from the garlic bulb, cut the top off and drizzle with a little olive oil. Wrap up completely in foil and roast in the oven for 50 min. until very tender, cool in foil for about 25 min., remove from foil and cool enough to handle. Squeeze soft roasted garlic from each garlic clove, discard peel. Mash garlic with a fork until smooth and creamy.

Meanwhile make the soup: In a medium size, heavy sauce pan brown bacon until almost crisp. Remove the dark brown gills from the mushrooms and slice; add to bacon in the pot along with the minced chives. Sprinkle with thyme, salt and pepper and add olive oil, cover and sweat until very tender 5 to 8 min., uncover and continue to simmer until liquid is evaporated. Stir in wine and continue to simmer until wine is almost evaporated.

Make a Veloute’ (white sauce (roux) made with stock or broth instead of milk): Sprinkle flour over mushrooms and stir, continuing to cook and stir while pouring in broth. Stir in garlic and cook until mixture comes to a boil and thickens. Stir in cream, taste and add more salt and fresh ground pepper as desired.

Moo Goo Gai Pan (Chicken with Mushrooms)

Great for that “take out” taste at home. Recipe adapted from Creative Wok Cooking.

Moo Goo Gai Pan

4 boneless, skinless chicken breast halves, cut into ½” cubes

½ c. dry white wine

½ t. salt

1 bunch of scallions, cut into ½” slices

1 c. celery, chopped into ½” pieces

1 T. sesame seed oil

1 container of snow pea pods, strings removed

½ lb. sliced mushrooms

1 can water chestnuts, sliced

½ c. chicken broth

1 T. cornstarch, mixed with 2 tbsp. cold water

½ t. salt

Whole blanched almonds, opt.

Combine chicken with wine and ½ t. salt. Set aside. Stir fry scallions and celery in oil for 1 min. Set aside. Stir fry pea pods 2 min. and set aside. Stir fry mushrooms and water chestnuts 1 to 2 min. Set aside. Stir fry the chicken and wine 2 to 3 min. or until done. Combine chicken and vegetables in a wok. Stir together the broth, cornstarch mixture and ½ t. salt. Slowly add to chicken and vegetables in the wok and heat until thick and clear. Serve with rice.

Heinemann’s Restaurant and Bakery Heinemann’s Layered Chocolate Pistachio Cake

In 1923 Byron and Dorothy Heinemann started a little bakery and breakfast and lunch place in Milwaukee. Heinemann’s was loved in Milwaukee and grew to as many as eleven locations.

As an ever-dieting 1980s Marquette student, I passed Heinemann’s downtown often. I was not alone as peering into Heinemann’s large windows — as is oft said, it was fattening just to look — and entered a store filled with cakes, pastries, cookies muffins and more. Other locations offered small tables, comforting meals and endless coffee. We lost Heinemann’s in 2009.

Vanilla Bean Pistachio Cake {A Delicious, Light, Flavorful Cake}

Heinemann’s Layered Chocolate Pistachio Cake with thanks to the talented “Baked By An Introvert” at

Cake Ingredients:

2 c. flour

⅔ c. cocoa powder, plus more for dusting the pans

2 t. baking soda

1 t. baking powder

1 t. salt

4 oz. unsweetened chocolate, coarsely chopped

¾ c. unsalted butter, melted

1 ¾ c. granulated sugar

2 lg. eggs

1T. vanilla extract

1 ½ c. buttermilk

½ c. strong brewed coffee, cooled

Frosting Ingredients:

1 ½ c. unsalted dry or roasted pistachios, shelled – (roasted provide stronger flavor)

1 t. canola oil

2 c. unsalted butter, softened

2 T. heavy cream

1 T. vanilla extract

¼ t. salt

3-6 c. confectioners’ sugar

1-2 drops green food coloring

1 c. unsalted pistachios, shelled and chopped for garnish

Ganache Ingredients:

2 oz. semisweet chocolate, coarsely chopped

2 T. unsalted butter, cut into pieces

1 t. light corn syrup

Cake Directions:

Heat the oven to 350°F. Grease three 8” round pans and line the bottoms with parchment paper. Grease the parchment and dust pan lightly with cocoa powder, tapping out excess.

Combine flour, cocoa powder, baking soda, baking powder, and salt, whisk and set aside. Add chocolate to a small heatproof bowl set over a pot of lightly simmering water. Stir continuously until melted and smooth, remove from heat, set aside and cool.

Beat butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then add vanilla. Add cooled melted chocolate and mix well. Set mixer set to low and gradually add half the flour mix, followed by buttermilk and coffee, and then remaining flour mixture. Combine, the batter will be thick.

Divide the batter evenly and to the edges of the three prepared pans. Bake for 30-40 min., until done in the center of the cake, checking with a toothpick (should come out clean after being inserted into the center). Cool in pans 10 min., then invert onto a wire rack to cool completely. Once cool, remove parchment.

Frosting Directions:

In food processor, coarsely grind pistachios, adding oil if the pistachios do not break down easily. Blend, stopping and scraping bowl as needed until smooth and creamy. Set aside.

Separately, beat the butter until smooth. Then, incorporate cream, vanilla, and salt. Add 2 c. confectioner’s sugar, beating until most of the sugar is moistened. Gradually add remaining sugar, one cup at a time. (Use more or less depending on how soft the butter is.) Once the sugar is moistened, turn the speed up to medium-high and beat until light and fluffy. Fold in pistachio paste and food coloring.


Place one cake layer on serving platter and top with a generous amount of frosting, spreading to the edge. Repeat with second and third cake layer then frost sides.

Freeze10 min.

Ganache and Pistachio Decoration:

Melt chocolate, butter, and corn syrup in a medium heat-proof bowl set over lightly simmering water until smooth. Cool 5 min.

Do the following two steps in the order needed to fit desired design:

Press chopped pistachios into the sides of the cake and sprinkle pistachios on top of the cake and just over the top, to preference (see photos).

Spoon the Ganache over the top of the cake, may place in the center of the pistachio border, using the back of a spoon to smooth, or allow to drip over edge.

Set the cake back into the freezer at least 10 min. before serving. Cake freezes well.

Boders On-The-River Restaurant and Delish Delivered, starting with the Schaum Torte

John Boder started Boders on-the-River restaurant in Mequon and Thiensville in 1929. His children, grandchildren and great grandchildren kept and keep his legacy alive.

Today, we very much miss the restaurant and its gorgeous views of the Milwaukee River as it meanders through Wisconsin. So, we’re happy to report Mr. Boder’s great grandchildren Kathy Burghardt and Suzy Wagner are today preparing the amazing food and heritage of Boders and more in their Mequon business Dish Delivered, where they serve as “personal chef(s) that deliver.” So, leave the expertise to Kathy and Suzy and call them at 414-803-9894 or check out their site at .

More information on their business can also be found at

And, if you’d like to try your hand at Boder recipes, we are fortunate the Boder family shared some of their treasured delicacies with us and in a Boders Cookbook. We’re honored to offer you a few shared recipes here and in following posts.

Boder’s Schaum Torte

1/2 c. egg whites, room temperature
2 t. vinegar
1 t. vanilla extract
2 c. sugar
Strawberries or raspberries to fill tortes
Whipped cream or ice cream to fill tortes

Beat egg whites in bowl (not plastic) until very stiff; add vinegar and vanilla. While mixer runs, add sugar very gradually until all has been added. Continue beating until mixture is well blended and egg whites again form stiff peaks. Reduce speed to medium and beat 1 minute.

Preheat oven to 250 degrees.

Butter 2 cookie sheets and place large spoonfuls of the batter close together to form circles 4 to 5 inches in diameter. (Center of each circle should have an indentation about 2 inches in diameter, to hold fruit filling.)

Bake in preheated oven 1 hour. Turn oven off and let cool completely in oven.

Just before serving, fill each shell with strawberries or raspberries, and ice cream or whipped cream. Unfilled shells may be frozen.

Betty’s Hershey Torte from Boder’s On-The-River

Unused 1980's BODER'S ON THE RIVER RESTAURANT Mequon Wisconsin WI hs4232 |  eBay


1 graham cracker crust (see recipe)

1 lb. marshmallows4 Hershey almond bars (4.25 ounces each) (see note)

1 c. whole milk

3 c. heavy whipping cream, whipped until stiff (or use 2 c. Rich’s topping)

Graham cracker crust:

2 c. crushed graham crackers crumbs (about 18 square crackers)

¼ c. sugar

½ c. (1 stick) melted butter


Prepare graham cracker crust. Set aside.

In a large saucepan, melt marshmallows and chocolate bars in the milk. Cook over medium-low heat, stirring constantly, until marshmallows melt. Remove from heat and cool completely.

When cool, whip the Rich’s topping or whipping cream and gently fold into chocolate mixture until well combined. Spoon into prepared crust and refrigerate overnight. Mixture will come to top of pan.

Note: Use chocolate bars with crushed, not whole, almonds in them.

Graham cracker crust:

2 cups crushed graham crackers crumbs (about 18 square crackers)

¼ cup sugar

½ cup (1 stick) melted butter

In bowl, combine all ingredients and mix until crust holds together. Press into bottom and up sides of a lightly buttered 13-by-9-inch pan, two 9-inch pie plates or a 9-inch springform pan.

Marshall Field’s German Coffee Cake

All thanks and credit Lost Recipes Found at, where the site notes: “If there is a body of recipes Chicagoan’s miss most, it’s those from Marshall Field’s. So many people have written in search of this or that beloved dish. I’ve tracked down several of the recipes and done the math and tweaking to convert them from high-volume quantities to home-cook versions. This cake is a beautiful testament to just how good Marshall Field’s kitchen recipes were.”
4 oz. Bakers German Sweet Chocolate
1/2 c. boiling water
2 1/2 c. sifted cake flour
1 t. baking soda
1/2 t. salt
1 c. butter or margarine
2 c. sugar
4 egg yolks, unbeaten
1 t. vanilla
1 c. buttermilk
4 egg whites, stiffly beaten
2 c. butter
1 3/4 c. sugar
4 1/2 T. flour
8 egg yolks
2 c. evaporated milk
3 c. toasted pecans, chopped
4 c. flaked coconut

Melt chocolate in microwave at 50% power. Mix with boiling water. Cool.

Sift cake flour, soda and salt together. Cream margarine, sugar and vanilla until light and fluffy–about 3 min. at medium speed. Add egg yolks a little at a time, beating after each. Add melted chocolate. Blend. Add sifted dry ingredients alternately with buttermilk, starting with dry ingredients and blending after each addition. Mix 1 min. with medium speed mixer.

Beat egg whites until stiff, fold into batter. Pour into 4, greased 9″ cake pans. Bake 350 degrees for 24 to 35 min., or until done.

Frosting/filling: Melt butter. Add sugar and flour, whisking constantly until boiling. Add 1/4 of the evaporated milk to the egg yolks. Set aside. Add the rest of the milk to the butter mixture. Whisking constantly, heat to boiling. Add egg yolks/evaporated milk mixture, still whisking. Boil again. Press through sieve to remove any bits of cooked egg. Stir in pecans and coconut. Cool. Spread on and in-between layers of cake.

Marshall Field’s Iced Frango Mint Pie

Thank you to a kindred spirit at Lost Past Remembered at and Midwest Living at

Praline Topping:

½ c. butter, ½ c. sugar, 2 T. water, 1/8 t. salt, ¼ c. sliced almonds or hazelnuts or walnuts

Heat butter, sugar, salt and water to 300º. Add almonds and stir. Pour out on a cookie sheet, cool. Break or pulse in a processor into course crumbs.


1 ½ c. graham crackers crumbs (about 20 crackers), 6 T. melted unsalted butter, ¼ c. sugar


1/2 c. sugar, 1½ t. of cornstarch, 1/8 t. salt, 1 c. milk, 8 Frango Mint Chocolates (3 oz) finely chopped, 1 egg, room temperature, 1 c. heavy whipping cream, ½ t. vanilla extract


Position a rack in the center of the oven and preheat to 350 degrees F. Butter a 9-inch pie pan. Combine cracker crumbs, butter and sugar. Transfer to the prepared pie pan, pressing evenly to the bottom and side of the pan. Bake about 8 minutes, until the crust begins to brown, cool.

Combine the sugar, cornstarch and salt in a heavy bottomed saucepan. Add ¼ c. of milk and whisk until cornstarch dissolves. Add the mint chocolates and remaining milk and place over medium-low heat. Cook, stirring constantly, for about 4 min., until the mixture comes to a boil. Remove from the heat.

Whisk egg, then gradually add about ¼ c. of the hot chocolate mixture, whisking constantly until blended. Place over low heat, stirring constantly, for about 1 min., until slightly thickened. Do not let the mixture come near a boil or the eggs will scramble. Transfer the custard to a bowl and allow it to cool completely, stirring occasionally. Stir in the cream and vanilla. Refrigerate for about 2 hrs., until well chilled.

Freeze the custard in an ice cream maker according to the manufacturer’s instructions, until frozen but soft and spreadable. Transfer the ice cream to the crust and smooth the top with a spatula. Cover tightly with plastic wrap and freeze for at least 4 hrs. or overnight, until firm.

Sprinkle the top of the pie with the praline, pressing it in gently to adhere.

Marshall Field’s Blueberry Blue Cheese Chicken Salad

From the Marshall Field’s Cookbook.

Thanks and credit to the Culinary Cellar who notes that in 1890 Marshall Field’s was the first department store in the country to serve food. It did, and so eloquently.

2 t. Dijon mustard
2 T. minced shallot
2 T. honey
3 T. lime juice
1 t. salt
½ t. black pepper
1 T. minced fresh rosemary.
¼ c olive oil

Salad ingredients:
3 c. cooked chicken, in bite-sized pieces
1 Granny Smith apple, unpeeled, in ¼” slices
1-1/2 c. green grapes, halved
1-1/2 c. fresh blueberries
½ c. chopped toasted walnuts or hazelnuts
½ c. crumbled blue cheese

Dressing: Whisk dressing ingredients except olive oil. Slowly whisk in olive oil to make an emulsion.
Salad: Combine salad ingredients and pour the dressing over the salad and toss to coat thoroughly. Serves 6.

Marshall Field’s Meatloaf with Pesto and Spinach and Red Pepper Gravy

From Marshall Field’s cookbook. Karen Nielsen of Fond du Lac, Wisconsin, also sent this more than 30 year-old recipe to the Milwaukee Journal Sentinel. “A Marshall Field’s classic for decades, this meatloaf gets its big personality from … pesto, pine nuts, garlic croutons and fresh spinach.”

32 Marshall Field's ideas | marshall, fields, my kind of town

6 servings

4 oz. purchased or homemade garlic croutons, crushed (about 2 ½ c. lg.)
1 c. beef broth
1 t. olive oil
1 onion, finely chopped
2 lg. eggs
2 ½ t. pesto
2 ½ t. pine nuts, toasted (see note)
1 ½ t. Worcestershire sauce
1 t. salt
½ t. black pepper
2 lbs. ground round steak
1 ½ c. julienne-cut spinach

Red pepper gravy:
1 c. prepared brown sauce or gravy
2 T finely diced roasted red peppers
Salt and pepper to taste


Preheat oven to 350 degrees.

Combine croutons and broth in a bowl and soak 10 min. Sauté onion in olive oil 7-8 min., until translucent. Toast pine nuts on a baking sheet in a preheated 325 degree oven. shaking pan occasionally, for 4-7 min. until golden brown. Watch carefully, the nuts burn easily.

Beat eggs, and pesto, pine nuts, Worcestershire sauce, salt and pepper and mix well. Add softened croutons and broth, onion, beef and spinach. Combine ingredients and place in a loaf pan, on a baking sheet, and bake in preheated oven 1 hr. 15 min. or until done. Let stand 10 min. while making the red pepper gravy by combining brown sauce and red peppers a saucepan over medium heat. Simmer, season to with salt and pepper.

Serve each slice of meatloaf with a ladle of the red pepper gravy.

Marshall Field’s Legacy Chicken Salad

22 Marshall fields recipes ideas | recipes, stuffed peppers, food

3 lb. Chicken Breast, grilled, medium dice
2 c. Celery, medium dice
1½ c. Mayonnaise
1½ T. Lemon Juice
1 T. Worcestershire Sauce
1 t. Kosher Salt
1 t. Black Pepper, freshly ground

Toss the chicken and celery.
Dressing: Whisk mayonnaise, lemon juice,
Worcestershire sauce, salt and pepper together, taste and adjust seasoning.
Pour dressing over the salad, combine and chill.

Marshall Field’s Special Turkey Sandwich on Rye

Marshall Field and Company, Mayfair Shopping Center Wauwatosa Wisconsin

A former Marshall Field’s waitress commented on the photo above, “I worked at Marshall Field’s as a waitress and often helped in the kitchen at the Old Orchard, Illinois store during the 1970’s. There was one piece of bread, then turkey and cheese. A dome of lettuce, almost half a head, a ladle of dressing, the garnish of tomato, egg, and black olive held in with a tooth pick. If I recall correctly, 2 strips of bacon at the sides on the bottom of the plate.”


Sandwich layers:

1 head iceberg lettuce
3 -5 sl. of freshly roasted turkey breast (white meat only)
3/4 c. thousand island dressing
1 sl. thin Swiss cheese
1 sl. rye bread
1 t. soft butter
2 sl. cooked bacon
1 sl. hard-boiled egg
1 sl. tomatoes
Thousand Island dressing: 1 c. mayonnaise
1/2 c. Heinz Chili Sauce
2 T. sweet pickle relish
2 large green olives, pitted, finely chopped
1/2 t. dried tarragon
1 dash Tabasco sauce
1 dash Worcestershire sauce
1 hard-boiled egg, finely chopped (optional)
salt, pepper, to taste


Butter rye bread and place on a large cold serving plate. Cover bread with Swiss cheese slice, followed by one or two slices of turkey. Take a nice large outer lettuce leaf from the head of iceberg and set aside. Slice the iceberg lettuce in a few large sections and arrange a section on top of the turkey and Swiss cheese.
Cover the open-face “sandwich” with big lettuce leaf. Top with several slices of turkey. Pour a very ample amount of dressing over the lettuce, allowing it to puddle slightly all around the plate. Place a slice of bacon and an olive on either side of sandwich mound. Place tomato slice and egg slice atop mound with parsley sprig. Garnish with a large stuffed green olive. Serve immediately.
Thousand Island Dressing: Combine all Thousand Island Dressing ingredients. Refrigerate at least 30 minutes. Serve.
Yield: One and three-fourths cups dressing.

Poet Emily Dickinson’s Black Cake

Why I'm baking Emily's Black Cake, a Victorian holiday recipe from the poet  Dickinson (video) -
Emily sent her black cake recipe, now held at Houghton Library, to her friend Nelly Sweetser.
The recipe is stained and aged with use.

Ingredients {*Trumpeterhill added walnuts}:

2 c. sugar, 1/2 lb. butter, 5 eggs, 1/4 c molasses, 2c. sifted flour, 1.2 t baking soda, 1 t. cloves, 1t. mace, 1t. cinnamon, 1.2 t nutmeg, ground, 1/4 to 1/2 c. brandy, 1 lb. raisins, 2/3 lb. currants, 2/3 lb. citron, {*Walnuts to taste.}

Directions (Expanded directions for Emily’s handwritten recipe above were provided in Dec. 28, 1976 and Jan. 11, 1978 articles in the Milwaukee Journal and are provided here in italics and parenthesis):

Beat butter and sugar together. Add eggs without beating, and beat the mixture again. (Re-sift flour with soda and spices. If unsalted butter is used, add salt (about 1/2 t.) Beat sifted ingredients into mixture, alternately adding brandy. Stir in raisins, currants and citron {*and walnuts.} Pour batter into 2 loaf pans lined with a layer of heavy waxed {parchment} paper and place into a shallow pan of hot water on bottom of hot oven.)

Bake 2 1/2 to 3 hours in cake pans or 5 to 6 hours in milk pans. (Bake cakes at 225 degrees, 3 hours, removing pan of water for the last 1/2 hour of baking. Let loaves cool before removing from pans. Wrap in fresh waxed paper before string in a cool place. The flavor improves with storage for about a month. Makes 2 loaves.)