36 episodes

I’m the author of the "True North Cabin Cookbook," a blogger, at stephaniesdish.com broadcaster @mytalk1071 Weekly Dish, podcaster @MakersofMn, and on Fox 9.


Dishing with Stephanie's Dish Stephanie Hansen

    • Arts
    • 5.0 • 14 Ratings

I’m the author of the "True North Cabin Cookbook," a blogger, at stephaniesdish.com broadcaster @mytalk1071 Weekly Dish, podcaster @MakersofMn, and on Fox 9.


    Episode 36: Tricia Cornell

    Episode 36: Tricia Cornell

    Tricia Cornell was my second farmers’ market cooking inspiration. Deborah Madison was my first and if I know anything, I know Tricia would be pleased that my brain works like that. First, “What would Deborah Madison, author of 14 books on local cooking do?” with this pile of green beans, and second … “What would Tricia Cornell, master of Minnesota veggie season and CSA seasonal cooking, do” with this stinking Kohlrabi? You see, Deborah Madison is the national icon for cookbook authors who cook local food nationally and Tricia Cornell is my Minnesota icon for cookbook authors who cook local food.

    They are both great companions when staring down a pile of seasonal vegetables. The cookbook that turned me onto Tricia was Eat More Vegetables, suggested by my first CSA. Her second book, Minnesota Farmers Market Cookbook also helped me make great food with produce I wasn’t always sure how to use up.

    I hope you enjoy the conversation and a recipe for Garlic Scape Pesto Pasta (it’s almost in season again). There is also a great Makers of Minnesota producer who makes a beautiful Escape Garlic Pesto that you can find at Lakewinds Coop from Seven Songs Organic Farm.

    Garlic Scape Pesto Pasta

    From StephaniesDish.com

    Serves 2


    6-8 garlic scapes

    ¼ cup pine nuts

    ½ cup extra-virgin olive oil

    ¼ cup Parmesan cheese

    1/4 cup basil leaves

    1/4 cup Italian parsley

    2 teaspoons lemon zest

    3 tablespoons fresh lemon juice

    1 teaspoon kosher salt

    8 oz spaghetti pasta



    Place the garlic scapes in a food processor and pulse for 30 seconds.

    Add the pine nuts and olive oil and pulse for 45 seconds.

    Scrape down the sides of the bowl.

    Add the Parmesan cheese and pulse until the ingredients are combined.

    Add the basil, parsley, lemon zest, lemon juice, and salt, and process until reaching the desired consistency.


    Boil water in a medium saucepan. Cook your pasta according to the package directions.

    Before draining the pasta, reserve 1/4 cup of the starchy pasta water.

    Drain the pasta and put it back in the pot.

    Toss in the pesto and mix with the pasta until thoroughly coated.

    Use the reserved pasta water to thin the sauce if it’s dry.

    Finish everything with a big squeeze of lemon juice, salt and pepper.

    Corn Pudding

    From Eat More Vegetables by Tricia Cornell

    Serves 4


    2 tbsp butter

    ½ medium onion, minced

    1 tsp kosher salt

    ½ jalapeño pepper, seeds and ribs removed, thinly sliced (optional)

    3 cups corn kernels (about 3 ears)

    4 eggs, separated

    ½ cup grated cheese (2 ounces; fontina is a good choice)


    Heat oven to 350 degrees F. Grease a 1.5-quart soufflé pan or other deep baking dish. Melt butter in saucepan over medium heat. Soften onions in butter, with salt, about 5 minutes. Do not brown. Add jalapeño, if using, and cook until fragrant, about 1 minute. Stir in corn kernels. Remove from heat and let cool to room temperature.

    Beat egg whites to stiff peaks. In a separate bowl, beat egg yolks until smooth. Stir cooled corn mixture and cheese into egg yolks. Fold in beaten egg whites. Slide into prepared pan. Bake 45 minutes, until firmly set and barely golden brown on top. A toothpick will not come out clean, but the top should not jiggle.

    This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com

    Episode 35: Amanda Paa

    Episode 35: Amanda Paa

    I had a delightful conversation with Amanda Paa. Amanda is a food stylist, the author of the “Smitten With Squash Cookbook” and prolific food blogger at HeartbeetKitchen.com, a truly wonderful blog that more recently has featured her exploration into Sourdough Bread baking.

    Take a listen and you can order her starter here:

    In Amanda’s words, “Trying to create a sourdough starter on your own can be difficult and take the course of 2-3 weeks. Instead, acquiring a sourdough starter from someone that is strong and mature is the easiest and most effective route! You can buy part of my mature, organic sourdough starter (wild yeast) that has been lovingly cared for and fed for over 15+ years, with original heritage from Australia! You’ll be ready to bake within a week.

    You’ll also receive detailed instructions on how to feed and maintain your starter to create the wonderful sourdough bread you know and love.”

    Follow Amanda on Instagram @HeartbeetKitchen or subscribe to her newsletter for all her latest recipes.

    Here is a Recipe for : Zucchini Cauliflower Summer Gratin

    From “Smitten With Squash Cookbook”

    (serves 4)

    1 large head cauliflower

    kosher salt

    1 1/4 pounds zucchini, coarsely grated

    2 tablespoons olive oil

    3/4 cup chopped onion

    2 garlic cloves, minced

    1/2 teaspoon finely ground black pepper

    2 tablespoons all-purpose flour (or gluten-free all-purpose flour)

    1/4 cup milk

    1/3 cup heavy cream

    2/3 cup grated parmesan, divided (or more!)

    1 tablespoon chopped fresh rosemary

    3 tablespoons chopped fresh parsley

    Prepare the cauliflower by removing the core and breaking the rest up into smaller pieces.  Then, using a food processor (or a sharp knife), pulse the cauliflower until they are tiny pieces that resemble rice grains.  Be careful that the mixture doesn’t get mushy.  You may have to do this in batches.  You should yield about 3 1/2 cups.

    Preheat oven to 375°F.  Lightly coat a shallow baking dish with olive oil and set aside. Stir 1 teaspoon salt and grated zucchini together, then place colander set over a bowl to drain.  In a large skillet, heat olive oil over medium-high heat, add onions and a big pinch of salt, and cook stirring, until softened, about 4-5 minutes.   Meanwhile, squeeze handfuls of zucchini over a bowl to catch the juices, removing most of the water from the zucchini, yielding 2/3 cup shreds.

    When the onion is softened, reduce heat to medium and stir in the cauliflower, garlic, zucchini, 1/2 teaspoon kosher salt, and pepper.  Cook for about 7-8 minutes, until the vegetables are softened.  Sprinkle flour over the mixture and stir to combine.  Gradually stir in reserved zucchini water, milk, and cream, maintaining heat at medium so dairy does not curdle.  Cook for 2-3 minutes so liquid absorbs slightly. Remove from heat.  Stir in 1/3 cup parmesan, rosemary, and parsley.  Pour into the prepared dish and bake for 20 minutes.  Remove from oven and top with remaining cheese (or more, if you like).  Return to the oven for another 10 or so minutes until gratin is brown and bubbly.  Sometimes I put the gratin under the broiler to brown up a bit faster for the final minute or two.

    I've been nominated for the Star Tribune’s Readers’ Choice Minnesota’s Best awards! Yep, your favorite foodie has been nominated as a Mn Flluencer.  I join the ranks of my heros (@pinchofyum, @zoebakes @eatdrinkdishj @hungrygirl_mpls and @SvenSundgaard) If you could vote that would be great. Look for me listed in the Minnesota Fun tab. Help us me home the win by voting daily until May 18th—casting your ballot just takes a few seconds!

    This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com

    Episode 34: Yotam Ottolenghi

    Episode 34: Yotam Ottolenghi

    What a treat it was to interview Yotam Ottolenghi last week for our Weekly Dish radio show podcast. Yotam will be in town on May 5, at 7 p.m. for Voices 22, the speaker series at Temple Israel. Get your tickets here. Stephanie and I really enjoyed talking with him about hospitality, cooking, covid, and where he likes to vacation.

    I loved chatting with him about his “Covid Cooking.” Here is a link to his mushroom polenta dish that I have made that is great. Cakes? He also mentioned he still loves making cakes. Here is a lemon pound cake recipe he inspired and his best chocolate cake.

    My favorite part of the conversation, the part I really related to, was where he talked about cooking during Covid and how you didn’t dare throw anything away, including every scrap of stale bread (sourdough baking anyone?). He used up his bread and veggie and cheese scraps by making savory bread puddings. I do this too.

    The bread puddings are super versatile and you can use any leftover veggies, meats, or cheeses. Breakfast bread puddings with fruit or even chocolate chips are always a hit. Add some frozen hashbrowns and onions to a basic bread pudding recipe and in the midwest, we call it egg bake.

    Here is the recipe for my savory bread pudding - a newsletter exclusive to say thanks for following along. I appreciate you.

    Exclusive Newsletter Recipe

    Savory Bread Pudding


    2 Tablespoons butter

    5 eggs

    2 cups milk

    1 cup cream

    2 cups Gruyère cheese

    1 cup Mozzarella cheese (1/2 cup reserved)

    ½ cup Parmesan cheese, grated

    2 teaspoons Dijon mustard

    2 garlic cloves, minced or grated on a micro-plane grater

    2 cups spinach

    ¼ cup fresh dill

    ⅓ cup fresh chives, chopped

    Kosher salt and black pepper, to taste

    1 loaf stale crusty sourdough bread, cut into 1-inch cubes


    Grease a 9x12-inch casserole dish with butter.

    In a large bowl, whisk the eggs until lightly beaten.

    Whisk the milk and cream into the eggs until combined.

    Add 1 cup of the Gruyere cheese along with the 1/2 cup Mozzarella, Parmesan cheese, mustard, garlic, spinach, dill, and chives to the egg mixture, and stir until combined.

    Season the custard with salt and pepper.

    Add the cubed bread to the custard and gently toss the bread until each piece is fully coated.

    Transfer the bread mixture to the casserole dish. Cover the casserole dish with plastic wrap and place the pudding in the refrigerator to chill for a minimum of 1 hour or overnight.

    When you’re ready to cook the bread pudding, preheat the oven to 350 degrees F.

    Remove the casserole dish from the refrigerator and sprinkle the remaining ½ cup of Mozzarella cheese over the top of the bread pudding.

    Place the baking dish in the oven and bake until the top is golden brown, and the pudding is set, about 40 minutes.

    Remove the pudding from the oven and allow it to cool for 15 minutes before slicing into individual portions and serving warm.

    This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com

    • 22 min
    Episode 33: Jenny Breen

    Episode 33: Jenny Breen

    Jenny Breen is a Twin Cities champion of food. From the moment we started talking about food systems, cookbooks, the imposter syndrome, and social media, I was hooked. Jenny really understands food systems and is passionate about eating local, sustainable food and regenerative agriculture.

    In 2012, Jenny published the cookbook, “Cooking Up The Good Life” because she wanted to contribute healthy, nourishing recipes that could be served at the family table. Try your hand at the Peanut or Sesame Sauce recipe below and then see an example of a recipe that uses the sauce with her Thai Noodle Bowls from her Transforming The Table Blog.

    Jenny has many additional recipes here and can be hired for healthy eating consulting, as an educator on nutrition, or as a caterer in your home. Connect with Jenny on Instagram @jennybroccoli 51 or at her website to learn more about her teaching and her services.

    Peanut or Sesame Sauce


    1/4 cup rice vinegar
    1/4 cup extra-virgin olive oil
    2 tablespoons toasted sesame oil
    1/4 cup peanut butter, tahini, or other nut butter
    1/4 cup fresh lime juice
    2 tablespoons tamari soy sauce
    3 cloves garlic, finely minced (or equivalent in garlic scapes - about 3)
    1-inch ginger, (peeled with a teaspoon) finely minced
    1 teaspoon crushed red pepper flakes or sriracha chili sauce


    Whisk together vinegar, oils, nut butter or tahini, lime juice, tamari, garlic, ginger, and red pepper flakes or sriracha in a small bowl. Set aside.

    Find more recipes from Jenny Breen’s recipe box.

    This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com

    • 25 min
    Episode 32: Robin Asbell

    Episode 32: Robin Asbell

    What a delight to spend time with my new friend Robin Asbell, Chef and author of 11 cookbooks. We talk about writing Cookbooks and how she makes her videos for her youtube channel Robin Asbell, the plant-based chef. Follow and subscribe here

    Watch Robin on Twin Cities live on April 12 showing you what to do with leftover Easter Eggs and try some of Robin’s recipes including this Ooey Gooey Monkey Biscuit recipe that would be great for Easter Brunch or these cute little ramekins of Strawberry Rhubarb Crumble.

    All of Robin’s books can be found here including her latest Vegan Meal Prep Cookbook which will help you save money, eat better, and prep meals like a pro with 125 healthy and delicious vegan recipes for every meal of the day.

    Follow Robin on Instagram or Facebook for all her content.

    Robin’s 10 minute Stove Top Mac & Cheese

    Before my friend Elizabeth Ries went on maternity leave with baby Heathcliff, she and Robin Asbell created an easy and tasty dinner recipe for 10 minute Mac and Cheese that Robin shared on Twin Cities Live that you can make instead of that Nuclear orange powdered boxed Mac and Cheese.

    Give it a try.

    Makes 4 cups

    1 1/2 cups whole milk
    1 1/2 cups water
    1/4 cup minced onion
    1/2 teaspoon salt
    8 ounces macaroni, 2 cups
    1/2 cup frozen peas
    4 ounces sharp cheddar cheese, shredded
    1/2 cup shredded parmesan cheese

    Place milk, water, and onion in a 4-quart saucepan over medium-high heat. Bring to a full boil, then stir in the macaroni. Stir and bring to a boil, then reduce to keep at a simmer. Stir frequently for 10 minutes. Start testing the pasta. When just al dente, stir in the peas, and when they are heated through, stir in the cheese and keep stirring until melted and creamy. Serve hot.

    This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com

    • 21 min
    Episode 31: Scott Graden

    Episode 31: Scott Graden

    It’s another episode of Dishing with Stephanies Dish this week. In this episode, I talk with the author and owner of the iconic New Scenic Cafe on Duluth’s North Shore about their second cookbook, The New Scenic Cafe, The Second Cookbook.

    This book is beautiful. The photography and the recipes follow the seasons of Duluth as cooked through The New Scenic Cafe. This is one of those cookbooks that is full of fantastic foodie recipes for the seasoned chef but also is like a travelogue of the North Shore in Duluth capturing each season in its beautiful entirety.

    This is my third interview with Scott. In some respects, this is the culmination of the New Scenic’s pandemic story. My first interview was on the Makers of Minnesota podcast, right after eating at The New Scenic, a few days into the state of Minnesota’s closure of restaurants. Once Scott established the New Scenic as an outdoor restaurant in an Airstream trailer, Scenic 61, we talked again. This third interview and the publishing of the book come as the restaurant is open for indoor dining and about to embark on a Summer where many travelers are putting Covid in the rearview mirror.

    Take a listen and let me know your thoughts in the comments.

    Do you have a favorite North Shore memory? One of the best parts about this new newsletter format is you can comment below and we can have a 2-way conversation. What are some of your favorite places to visit on the North Shore?

    Kurt and I are nostalgic about the Pickwick Super Club and are huge fans of the Duluth Grill. Each year I produce the culinary market at Art In Bayfront Park, August 20 and 21. If you know of any makers that would want to see products there, the application for that is here.

    Here is the recipe for my favorite Duluth Grill Recipe, Red Flannel Hash, from the Cookbook, Duluth Grill Cookbook. I love this hash under eggs or mixed in with sliced and roasted chunks of Andouille Sausage. I add the sausage to the sheet pan about 8 minutes before the final hash is complete.

    Duluth Grill Red Flannel Hash


    10 cups diced sweet potatoes (around 4 lb.)

    2 cups diced beets

    1 1/4 cup diced carrots

    2 cups diced green peppers

    1 cup diced onion

    1 teaspoon white pepper

    1 1/2 teaspoon sea salt

    1 1/2 teaspoon thyme

    1/2 cup olive oil


    Boil beets until tender, then drain and peel.

    Peel carrots and sweet potatoes. Dice all ingredients in 1-inch cubes.

    Toss all ingredients in a large mixing bowl, spread on a sheet pan and roast in the oven at 450° for 25 minutes or until potatoes are tender. Yields about 10 cups.

    This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com

    • 23 min

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