Food

Tonight’s feature at the Indigenous Movies and Music in the Park series at Father Hennepin Bluffs Park in downtown Minneapolis  is a screening at dusk of the film Dakota 38.

Here’s a description from the film’s website:

“In the spring of 2005, Jim Miller, a Native spiritual leader and Vietnam veteran, found himself in a dream riding on horseback across the great plains of South Dakota. Just before he awoke, he arrived at a riverbank in Minnesota and saw 38 of his Dakota ancestors hanged. At the time, Jim knew nothing of the largest mass execution in United States history, ordered by Abraham Lincoln on December 26, 1862. ‘When you have dreams, you know when they come from the creator… As any recovered alcoholic, I made believe that I didn’t get it. I tried to put it out of my mind, yet it’s one of those dreams that bothers you night and day.’

“Now, four years later, embracing the message of the dream, Jim and a group of riders retrace the 330-mile route of his dream on horseback from Lower Brule, South Dakota to Mankato, Minnesota to arrive at the hanging site on the anniversary of the execution. ‘We can’t blame the wasichus anymore. We’re doing it to ourselves. We’re selling drugs. We’re killing our own people. That’s what this ride is about, is healing.’ This is the story of their journey–the blizzards they endure, the Native and Non-Native communities that house and feed them along the way, and the dark history they are beginning to wipe away.”

Music from Maza Kute, a traditional singing group from the Santee Reservation in Nebraska, with the Mankato Symphony Orchestra begins at 7:00 p.m.

Arrive early to check out the food and produce market stand from Dream of Wild Health. Delicious traditional foods and fresh-from-the-farm produce will be available for purchase. Dream of Wild Health is a ten-acre organic farm in Hugo that connects Native people with indigenous foods and medicines.  The farm’s executive director is Diane Wilson, author of  Spirit Car and Beloved Child.  Spirit Car is this year’s One Minneapolis One Read selection.

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July is National Blueberry Month. This delicious fruit is at its tastiest during the month of July, and the berries are inextricably linked to Minnesota summers. Author Curtiss Anderson writes about the season in Blueberry Summers.

Now is the time to enjoy blueberries as much as you can. Why not try this perfect summer treat, courtesy Potluck Paradise?

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Red, White, and Blueberry Buckle

1 pint fresh blueberries — washed and picked over to remove under ripe or over ripe berries and stems

Topping
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup cold butter

Buckle Base
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt, optional
1/2 cup soft butter
1/3 cup sugar
1 egg
1/3 cup milk

Preheat oven to 350 degrees F. Make topping by combining dry ingredients and then cut in the cold butter with a pastry cutter until crumbly. Set aside. Lightly grease a 9-inch square pan. Combine the flour, baking powder, and salt (if using) and set aside. In a medium mixing bowl, stir the butter and sugar together. Add the egg and mix well. Stir in half the flour mixture, then the milk, followed by the remaining flour. Spoon base into greased pan. Kerplunk berries on top; spread out evenly so they are only one berry deep. Sprinkle with topping. Bake until topping is just turning golden, berries are bubbly, and the base has pulled slightly away from the sides. Serve warm or at room temperature. Refrigerate any leftover.

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Try this recipe and many more as you celebrate blueberry month and Minnesota summer.

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Because of Americans’ love for ice cream, in 1984 Ronald Reagan declared July to be National Ice Cream Month, with the third Sunday of the month designated National Ice Cream Day. Spend these hot summer days enjoying delicious ice cream and trying fun new flavors with friends and family.

Author Tricia Cornell shares a great recipe for ice cream in her cookbook, Eat More Vegetables.

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Sweet Corn Ice Cream with Chili-Lime Salt

Corn has been bringing sweetness to side dishes for generations: I’m thinking of my grandmother’s custardy creamed corn, which always made me feel like I was getting away with something when I put a scoop next to my roast beef at Sunday dinner. So why not a corn dessert? This sweet corn ice cream is very rich, slightly tangy, and delicately corn flavored.

Cream cheese is a handy cheat when you want to make a creamy ice cream but don’t want the bother of boiling a custard. One blitz in the blender, and you’re ready to go. Don’t, however, be tempted to skip the overnight chilling step. You want the mixture to be very cold when it hits your ice cream maker.

If you can’t get very fresh, young corn, boil it for about five minutes before using. The Chili-Lime Salt is a bold, tangy touch, inspired by elote, a favorite Mexican preparation of corn with chili powder, lime, and crema. A light sprinkling of fresh lime zest is very tasty as well.

2 ears very fresh sweet corn
8 ounces cream cheese
1½ cups half-and-half
1 tablespoon freshly squeezed lime juice
¾ cup sugar
⅛ teaspoon salt
Chili-Lime Salt (recipe follows)

Cut kernels from cobs (you should have about 2 cups) and “milk” the ears, using a bowl to catch all the corn and liquid released. Place first 6 ingredients (corn through salt) in blender and puree. Chill mixture overnight (it will separate in the refrigerator; just stir it up). Place in your ice cream maker and freeze as directed. If you don’t have an ice cream maker, chill overnight and then freeze mixture in ice cube trays. Pulse cubes in bowl of food processor. The texture will be more like a flaky granita, but it will still be tasty. Sprinkle judiciously with Chili-Lime Salt before serving.

Chili-Lime Salt

2 tablespoons lime zest
½ teaspoon kosher salt
½ teaspoon chili powder

Mix ingredients well. Keep this combination on hand to spruce up store-bought vanilla ice cream as well.

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Enjoy this recipe and other ice cream treats all month long. It’s your patriotic duty!

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Stewart Woodman, author of Shefzilla, will soon debut his second restaurant in the Twin Cities. The chef-owner of Heidi’s Minneapolis is ready to launch Birdhouse in Uptown. Starting with a soft opening this week, Birdhouse will serve breakfast, lunch, and brunch inside the restaurant as well as on the patio. The official opening of the restaurant is scheduled for late June.

The new restaurant, in the former Duplex space, will have a healthy menu focusing on “a lot of vegetables” and “a lot of vegetarian and vegan offerings,” Woodman told Minnesota Monthly. The restaurant will feature Ben Mauk as executive chef as well as other Heidi’s employees who have joined the Birdhouse team.

Stewart and his wife, Heidi, are extremely excited for their new venture. Be sure to keep an eye out for the new healthy food spot next time you’re in Uptown.

Also visit Woodman’s blog for more news about his activities in the city.

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Fulton Brewery, located in downtown Minneapolis, opened last fall in a 1950s warehouse converted into a brewery and tap room for everyone to enjoy.

This local beer was created in 2006 by four Minnesota men working out of a home-made brewery in their garage. They have turned their fun hobby into a thriving business, offering four custom Minnesota brews. The Fulton boys believe in bringing the community together. Their beers are now making their way into bars and restaurants around the city, including the stands at Target Field.

This summer, the brewery is taking advantage of its location and working with local food trucks to become a fun stop for fans on their way to and from Twins games. Every game day a different food truck will be parked outside the brewery. For a complete schedule, visit the Fulton website.

Additionally, the brewery tap room is open on Fridays from 3 pm to 10 pm and on Saturdays from noon until 10 pm. Enjoy the Minneapolis-made Fulton beer on their new deck. Visit on a food truck day and enjoy great local food with your beer.

Make your way to the brewery this weekend to enjoy good beer and food, a great atmosphere, and perhaps even a Twins game.

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