Nathan's Bake Shop Special- Skillet Bread

My recent experiment with the pitta con sarde has reignited my passion for baking. In a big way too. Nothing too easy like cupcakes and pies- and believe me, I was tempted to go there- but breads. Yeasty soft and pillowy doughs and crusty crunchy crusts. Herby savory loaves, spicy cinnamony rolls of heaven, vanilla glazes and melted butters. Bread is such a homey and comforting food and usually the first casualty of carb-cutting when people change their eating habits. 

We made one for dinner and one to go home
with Nathan

Some people are lucky enough to share their passion for food with close friends and family, and I'm happy to say I am among them. I've always loved cooking with my family. My oldest daughter and I used to hit the farmers market, the corn stand and the grocery store and then spend the day freezing veggies and meatballs. Year after year my kids and I made holiday treats and cookies and later my dear friend and almost sister Jessica and I held holiday baking marathons. My friend Katie and I often have all day cooking events- with and without kids. Some of the most precious times in my life are times spent cooking with my grandson Nathan. Our unlikely tradition began with a pan of nachos and has grown into something really special. Whenever we have a weekend together we plan to make something fun and tasty. Recently Nathan came to spend the night with me. Life has been a little chaotic for this young man recently and he needed a break from the daily grind and spend some time with Gramma.

We always start our plans with "what are we going to cook?" We had some trouble deciding this time! It's the end of summer, not quite autumn, still warm out, not cool and breezy, too early for chili and stew. We had a tough time choosing and finally decided on fried chicken, but we knew early on we would be baking some homemade bread.

Living in the city I certainly have no problem locating beautiful breads. I don't have to do any baking, but where is the fun in that? Cooking, baking, and writing about it are hobbies to me just as much as knitting and painting and woodworking are hobbies to other people. I spend lots of hours reading cookbooks and watching cooking shows- always in a quest to learn new techniques, discover more flavors and interesting foods. Bread cookbooks have become my latest obsession and all that reading gives me ideas and inspiration and reason to play in the dough.

Like many people, for years I used a bread machine to make bread at home. I could grab a ready to go boxed mix or I could pull a book off the shelf and throw the ingredients into the machine and let it do all the work for me. Certainly this was a convenient way to have home baked bread but it didn't really challenge me or test my baking ability. I got a hot, fresh, but oddly square loaf. I was always yearning for something a little more handcrafted. When The Chef and I left the lake house and made the migration back to civilization, we left the bread machine behind as well.

Exact measurements are so important.

Cooking with Nathan is as much a learning experience for me as it is for him. He learned that the bread rises and become fluffy and filled with tiny air pockets because of that living thing in an envelope called yeast. I learned that the envelopes are really full of thousands and thousands of teeny tiny zombies that come back to life when you add warm water. Nathan learned about cast iron skillets, and why we oil them after using them and how they last for many many years. I learned that mixing bread dough by hand is actually way more fun than breaking out the Kitchenaid, especially when poofs of flour floof all over the counter and make you bust out laughing. 

We talked about different kind of pans, like loaf pans and muffin pans, and different kinds of bread, like banana bread and cinnamon bread and bread with strawberries and peanut butter mixed in the dough (Nathan's recipe) and why baking bread in a skillet is actually a pretty cool way to make bread.

Which brings me to this fantastic recipe. You might remember the Dutch oven bread recipe a while back- this one is a similar style, also baked in cast iron, but not in a covered Dutch oven. The dough in the Dutch oven bread is a no-knead bread, which is the easiest thing ever invented, and is so versatile. It looks like a sourdough loaf if you use white flour. Add some herbs and grated cheese and you get a savory loaf packed with flavor. Want a cinnamon bread? Mix up a small dish of cinnamon sugar and add the dough to the skillet in small amounts, sprinkling with cinnamon sugar mixture to make a swirled sweet loaf. 

Cast Iron Skillet Bread

4 cups flour (all purpose or whole wheat)
1 packet active dry yeast
1 1/2 teaspoons salt
2 cups warm water
olive oil, for the skillet
topping of choice

In a large bowl whisk together the flour, salt and yeast. If you are adding any herbs or grated cheese to your bread, this is the time to get it in the dough. Whisk it in thoroughly. For dried herbs, use about 2 teaspoons, fresh herbs, up to 1/4 cup minced. Grated cheese, keep it at 1/4 cup for dry grated cheese like Parmesan or 1/2 cup for cheddars and similar cheeses.

Mix in the warm water til the dough forms.

It looks a little rough, but trust us, it turns out perfect.

Pour the water over the flour and mix in with a wooden spoon and mix it in well. The dough will look a little rough but that's ok. Cover the bowl with plastic wrap and let rest and rise in a draft free spot for an hour.

Brush your cast iron skillet (I use a 10 inch skillet) with a little olive oil.

Our bread dough didn't slash so we just left it and
sprinkled on some flaked sea salt.

Flour your hands and sprinkle a little flour over the dough in the bowl. Use your fingers to work the dough out of the bowl and place it into the skillet shaping into a round loaf. Cover with a clean kitchen towel and allow the dough to rise one more time for half an hour.

Heat the oven to 400 degrees. Uncover the dough and brush with a little additional olive oil or melted butter. Slash the top decoratively and sprinkle with seeds, bits of grain such as hemp seed or oatmeal. I like to sprinkle a little flaked sea salt on top too for extra crunch.

Bake for 35 to 40 minutes until the crust is deep golden brown. Remove the bread from the skillet and allow to cool on a rack. Slice and serve while still a little warm.

Baking bread like this is so easy and doesn't require all kinds of kneading and shaping and multiple rising and specialty pans. Just basic ingredients and that old cast iron skillet. It's not unthinkable to have freshly baked bread on the table for dinner, even on a weeknight, and where many bread recipes are an exact science, these easy recipes do allow some room for playing- with flavor and textures. This is also a great way to get kids interested in their food and learning to make some of the basics we take for granted from scratch. It's fun and better for all of us.

Disclaimer- this recipe is a close variation of numerous published recipes, none of which I own or claim to have written. This particular combination of ingredients works perfectly for me, and I have shared it with you.

Foodie Field Trip- Girlfriend Day in Pella

There is nothing like finding that awesome friend that you really connect with. My friend Katie is that friend. Not only do we work together but our home lives are nearly mirror images of the other's. Work, family, kids, and life as a chef wife. We understand the crazy schedules and cranky behavior and other oddities that our other friends don't get. Makes for some fun conversations, lots of cheerleading and venting and best of all- sharing adventures. On a recent Saturday we decided to hit the road for a short road trip and set our sites on Pella, Iowa. Less than an hour away it was a great drive, beautiful weather and not jam packed with tourists like during Pella's Tulip Time celebration. We didn't exactly have the town o ourselves but it wasn't so bad.

Arriving in Pella we already knew a couple of stops on our agenda- the bakeries, but before that we wanted to visit a few other shops and stroll around. The first place we visited was an antique shop right on the square. Like the usual antique shop it was packed with memories. Different items caught our eyes- Katie was drawn to antique jewelry and unique toys, vintage coffee cups and dishes,  while I was awestruck by an old gas stove, old canning jars galore, and dishes and cookbooks. 

After the antique shop we hit a Hallmark store. I hadn't been in a Hallmark store in decades! Here I grabbed a few candles and a set of small dishes. Cute and best of all- on clearance. A little walking and window shopping and we were thinking about lunch. The Windmill Cafe looked like a great place to stop so we headed in. It was a nice small town place, with a varied menu. We both chose a gyro- strange choice in a Dutch town but it was so delicious. They had the best fries I've had in forever. 

Patryk is the cutest lunch date in the world!

With lunch out of the way, we got down to business- the bakeries. Pella has two incredible bakeries with a huge assortment of delicious baked goods to tempt you. We were tempted- and we succumbed. Cookies, macaroons, cakes, coffee cake, handmade bread, we each bought a fun assortment of goodies.

Snuggled in between the bakeries is the Ulrich Meat Market- the place to go for genuine Pella Bologna. Like an old time butcher shop you can get all sorts of great meat items here. We also wandered around a cute little coffee shop/store hoping not to spend too much money. 

Driving around Pella is also a treat, so many beautiful buildings and gardens, even when it's not tulip season, the town is quaint and friendly. We will definitely be making the trip again. 

Foodie Field Trip- Bubba

There is something very exciting about hitting the newest hot spots around town before the big public grand opening and inevitable crowds and long lines and waiting for ages for a reservation. Over the last several years Des Moines has become a booming mecca for hip new dining spots, inventive new chefs, great night spots and an entirely revived downtown neighborhood that's filled with outstanding restaurant and nightlife options and beautiful places to live. In the not so distant past you had to visit Chicago or L.A. or New York to experience cuisine prepared by a James Beard nominated chef or a restaurant that's been featured on a national television show. These days you can walk from your elegant downtown loft to have dinner in a restaurant that's grabbing the national spotlight and quite possibly has been featured in a magazine or two.

For all our new "worldy" ways and big city style, Des Moines can still be a bit of a small town when it comes to the culinary scene. Everyone I know is good buddies with a chef who owns or practices in one of the best restaurants in town. We went to school with them. We live next to them. Our best friend is their brother in law. We bump into them in the grocery store and we know where they like to go for a meal out or for drinks on a night off. Now more than ever when it comes to getting in good with the culinary elite it really is all about who you know. I have been very lucky to get to attend some openings of some of the most successful restaurants around town, and Bubba is no exception. My daughter invited me to join her and her boyfriend Josh for an evening seating during the soft opening- and of course I said yes!

I first heard about this new restaurant just by chance. Skimming through social media I came across an advertisement for a new restaurant that was hiring staff. I immediately thought about my own Chef and wondered if this might be something he would be interested in. As I read more I realized who the owners were and more importantly, who the Executive Chef is! You guys already know how much I love Malo, the upscale Latin restaurant downtown, and this chef spent time in the Malo kitchen. I knew this was going to be a very very special restaurant. I was not disappointed. Bubba is located in the same spot formerly occupied by the Raccoon River Brewing Company. As expected, the brewery had a very rustic feel, lots of exposed brick and ductwork, beer equipment around the rooms and a party like atmosphere. Stepping in the door of Bubba was like being transported to someplace completely different. The red brick is toned down and the restaurant has a whitewashed Southern feel with interesting artwork, sterling silver serveware and an entire wall of framed bow ties. Beautifully upholstered banquette seating lines the wall with sparkling chandeliers overhead. It is gorgeous. Most of the dining room is on the mezzanine level overlooking the bar and entrance with a fantastic view of the street through huge windows.

Since we were there for the soft opening we each received a slightly different menu. Each table got to select an appetizer to share, each diner chose an entree, and a dessert to share as well. We started with the cocktail menu. The full bar was available but a special cocktail menu for the evening featured four signature cocktails- Banana Bread Manhattan, Bourbon Berry Fizz, Bubba Julep and Southern Sunrise. Josh chose the Banana Bread Manhattan, which arrived in a large martini glass garnished with a slice of banana and a cherry, soaking in the boozy deliciousness. This cocktail is made with Bulleit Rye, Antica Carpano vermouth, banana nut syrup and black walnut bitters. It is a knockout drink- the perfect blend of boozy and fruity. Laurie chose the Southern Sunrise which as a clever play on the tequila sunrise, made with Buffalo Trace Bourbon, orange juice, cranberry juice and a bit of grenadine. Delicious !! My cocktail of choice was the Bourbon Berry Fizz. Muddled basil and crushed strawberries hang out in the glass with Bulleit Bourbon and a splash of soda for fizz. The crushed strawberries were sweet and fruity and the basil added an unexpected flavor that was awesome and so Southern.

Banana Bread Manhattan

Southern Sunrise

Bourbon Berry Fizz

The appetizer selections made it so hard to chose just one. There were a couple familiar names- like crab cakes, which I'm sure would have had Bubba's Southern touch, but the real stars were the totally Southern options. Fried okra spears. Fried green tomatoes. White cheddar grits cakes. It was monumentally hard to decide but we chose the biscuit sliders- three perfect flaky buttermilk biscuits piled with smokey pulled pork, crispy fried onions and a homemade rhubarb jam that took these tiny sandwiches to another level altogether. Chef Jammie shared the story of the jam and said it would change seasonally to use the freshest in season fruits. I can't wait to see what fruit makes the dish next.

The dinner selections were just as tempting. No Southern restaurant would be worth a darn if they didn't serve fried chicken so of course it's a star on the menu here. Ever heard of a Kentucky Hot Brown? No? Well, you can try one here. Chicken fried steak, which I wanted soooo badly, is served with white cheddar mash, creamy pepper gravy and smokey green beans. Yum! Catfish is another Southern staple and that's on the menu as well as a twist on Succotash, used to stuff a Chile Relleno. At our table Josh chose the Chicken and Waffles which arrived as a crispy waffle with pecan honey butter, HUGE pieces of buttermilk fried chicken, house made bread and butter pickles and Chef Jammie's secret hot sauce. He would not give up the secret but you can taste a touch of honey in there and its amazingly delicious.

Laurie went with the Dr. Pepper Braised Short Rib. This version is boneless and slow braised in a rich Dr. Pepper based sauce until it's melt in your mouth tender. Served with black eyed peas, roasted rainbow carrots, crispy onions and drizzled with the sauce, it's a stunningly beautiful dish and one of the most delicious meals I have ever tasted.

I had a terrible time deciding. I love chicken fried steak and it's a pain to make at home and not served in very many good restaurants anymore but I decided to try something completely new and decided on the Shrimp and Grits. Good choice too, this is a dish I will have again!  Don't be one of those people who says they don't like grits. Just try this. The grits are creamy and cheesy and the perfect partners for the slightly spicy, lightly blackened grilled shrimp piled on top. The shrimp were huge and perfectly cooked, just as I'd expect. Sweet corn puree added a sweet note and that house made hot sauce was part of the party too. Crispy fried BIG lardons dotted the grits and added a crunchy component that I really loved. And those grits.......

Let's just say I was VERY happy with my dinner.......

Laurie suggested we all try something else we never tried before- collard greens. The greens arrived in the cutest little cast iron pot and were loaded with big hunks of ham, cooked beautifully and yes, very very delicious.

The meal wasn't over just yet. Dessert was next and once again, tough choices had to be made. Bourbon Pecan Pie. Bananas Foster on a giant brown butter waffle. Pineapple Upside Down Cake baked in cast iron. Peach and Blueberry Bread Pudding. Ugh- how do we choose?  We went with the bread pudding. It arrived with a scoop of creamy vanilla bean ice cream and draped in a creamy custard sauce. It was a HUGE hunk of soft and warm bread soaked in eggy custard with huge fresh blueberries and slices of fresh peaches. So incredibly delicious, I highly recommend this. It was not overly sweet either, just the perfect amount of fresh fruit and baked goodness.

I can't wait to visit Bubba again and try some of the other items we didn't get a chance to try this visit. So much delicious, so little time.

You can learn more about Chef Jammie Monaghan by clicking HERE.

Disclosure of Material Connection: I received an invitation to attend the soft opening of this restaurant at no cost, with no expectation that I would mention it on my blog. Regardless, I only recommend products or services I believe are of good quality and safe. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

A New Perspective on Cooking Contests

This is a post from City Girl Country Life, centering around small own life, county fairs and kids in the kitchen. The blog City Girl Country Life is heading into retirement so many of the recipes originally shared there will make an appearance here over the next several months. This story was originally published in July, 2015.

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It's county fair season in Iowa again. This year I took a break from entering my own home canned foods and will get to try something completely different- judging. I won't be examining canned foods though. This year I have been invited to judge the Adair County Extension Office's 4H Pride of Iowa Cooking Contest. I'm so excited! I am assigned to the high school age group, and last year these kids made some pretty impressive dishes. Because part of the judging is food safety and the recipe, the kids have to make a poster that features their recipe and directions, and we will be paying close attention to all the steps and cleanliness practices.

The winners! My age group is the top row- L to R- Bailee,
Shelly and Shawna, and Alexis

I've got some pretty great dishes to sample- Meat, Potato and Egg Bake, Deep Dish Tacos, Italian Ribeye Linguine, Cornbread Casserole, South of The Border Casserole, Breakfast Lasagna, Breakfast Roll-ups and Healthy Spaghetti. What a menu! The recipes must include at least one Iowa produced product. The poster each cook makes must demonstrate that they've done their homework about the Iowa product(s) they are using, such as nutritional content. They have an allotted time to prepare their recipe and must demonstrate proper techniques, especially food safety rules. Once their dish is completed (some of the dishes go into the oven after the prep on stage and get tasted after cooking) they are judged on appearance, correct doneness and taste. 

The youngest cook in the competition, Brandon is a 4th
grader who prepared Guinea Grinder Boats. He was
awarded a blue ribbon for his recipe

Besides the award ribbons the contestants can win, they also are eligible for prizes and premiums provided by different producers and businesses, such as the Adair County Pork Producers, A.C. Beef Producers, Midwest Dairy Association, and 3 Bee Honey Farm, among others. 

Contest day arrives and I am excited!!! It's a million degrees outside but I know the 4H building has air conditioning. After a brief orientation fellow judge Karen and I make our way to the staging area and get set up at the judges' table. We have evaluation sheets for scoring the contestants and plenty of tableware for sampling. Karen  will be scoring the junior high and younger kids, grade 4 through 8, and I am judging the high school kids, grades 9 through 12.  A quick glace at the schedule and I can tell we are in for some amazing sampling.

Karen Schultheis also judging the contest. She lives in
Greenfield and is a school teacher

So how are the cooks judged? The judging is two-fold. First we watch the cook as they prepare the recipe they chose. We consider the recipe they chose. What is the level of difficulty? Is it appropriate for the age and skill level of the contestant? What are the Iowa ingredients used? Food preparation skills are watched closely too- did the cook use proper measuring techniques? Did they use appliances correctly and safely? How about food safety- was the cook mindful of cross-contamination and safety issues?

Then we judge the food itself. Does the dish look appetizing? Is it cooked properly and completely? How about the taste? Finally, we judge the cook's poster they made to accompany the recipe, and their knowledge of the ingredients and nutrition aspects. As judges, we get to ask questions and find out how the cook chose the recipe, what changes they made if they adapted it from another source, their cooking experience and practice, and quiz them on their Iowa ingredients.

Hank B. made this poster for his recipe demonstration.

Alexis' Italian Ribeye Linguine is explained in detail

In my group, my winners were Alexis S., a freshman, for her Italian Ribeye Linguine, third place, featuring Iowa dairy products, eggs, and beef ; a duo of Shelly B., sophomore, and Shawna A., junior, for their Healthy Spaghetti which featured spices from Tones, pasta from Barilla, Iowa-grown vegetables, Iowa ground beef and turkey, and corn oil; and the first prize winner was Bailee H., a senior, who created an amazing take on lasagna- Breakfast Lasagna, with Iowa pork (ham), turkey(turkey sausage), eggs, and dairy. 

Why did these three stand out for me? Alexis' dish was delicious and beautiful on the plate. Her steak was cooked perfectly and her sauce was homemade with Romano, Parmesan and Gorgonzola cheeses and thickened with egg yolk. She demonstrated a skill in tempering that egg that a lot of adults can't master. She had really good knife skills, chiffonading baby spinach and using kitchen shears to snip sun dried tomatoes. She plated the dish and drizzled a balsamic glaze over the top and presented a dish worthy of a restaurant. I was truly impressed. 

Shelly and Shawna worked through power outtages
to make their dish. They stayed focused and didn't
let the disruptions get to them.

The duo of Shelly and Shawna had some challenges from the get go. The power went out while they were cooking. This was their first contest but they handled it like pros, never missing a beat and just stayed focused and worked through it. How was the spaghetti? Delicious! They used herbs to bring a lot of flavor to the sauce and added lots of fresh vegetables to add nutrients and flavor, and they did something I really appreciate- they did not overcook the vegetables, leaving a slight hint of crunch and texture. In spite of the power problems the pasta was cooked wonderfully, a perfect al dente. They chose to serve farfalle instead of spaghetti and I liked that- it was easier to eat at the judging table.

Lasagna and breakfast are two words I never thought would go together but Bailee had the creativity to give it a shot and she made it work. Ham, turkey sausage, tender scrambled eggs, creamy Alfredo sauce, veggies, cheese and pasta sounds like a very unlikely combo but it really works! When I asked Bailee about how she came up with this idea she had a great story about working out the details and testing ideas with her mom. I never cooked with my mom and her story made me happy. This dish was truly impressive- the layers held up during serving, the noodles were perfectly cooked and my mind immediately thought this would be perfect for Christmas morning or a brunch celebration. She's got a real hit with this recipe, and that made it, for me, a point or two above the rest.

Brandon concentrates on his recipe

The fair printed a cookbook with all the recipes we judged and I'm going to share them with you! I plan on cooking all the dishes I sampled because they really were very delicious, easy to prepare and all used real food ingredients and not a lot of convenience products. The first recipe is one prepared by Cody M., a freshman. Cody was fun to chat with. He enjoys cooking and like to grow his own food. He told me he fashioned a container herb garden by recycling 2 litre soda bottles and even grew vegetables in these containers. Cody found this recipe online and made a change- the original used bacon, he switched to breakfast sausage links and it works! This reminds me of pigs in a blanket and is a fun take on French toast.

Breakfast Rollups

6 slices fresh white bread
1 package fully cooked sausage links
1 teaspoon butter
1 large egg
2 teaspoons whole milk
pinch of salt
3 Bee Honey
maple syrup

Cut the crusts off the bread, then flatten with a rolling pin. It will become a bit sticky. Combine egg, milk and salt in a dish and whisk to combine. Heat the sausage in the microwave until heated. Place one sausage in the middle of each piece of bread and roll up. Press the seam to seal.

Melt the butter in a skillet. Dip the rollups in the egg mixture to coat. Shake off the excess. Place in hot pan and cook, turning every few minutes until all sides are golden brown. Top with a drizzle of honey and maple syrup.

I really enjoyed this experience. I was a little nervous at the mic announcing my winners at the end of the contest but I did ok. I was so happy to be part of this great competition and hope to come back again. The Adair County Fair is in west central Iowa, in the town of Greenfield. There is no better representation of life in rural Iowa than to visit a county fair. I hope you get to experience this in your lifetime.

Shopping for Flavor- Penzey's

The catalog comes in the mail every few weeks. The temptation is there all over again, that insatiable need to go.........to smell.......to wander..........to use that free coupon. When I walk through the door all my common sense goes out the window and is replaced with a need to buy all the things. All the things.

Where exactly is this place that immediately turns me into a helpless soul wandering about, filling my basket with amazing tastes and smells? Penzey's of course! 

If you have never been inside a Penzey's store you really need to find one. They have everything you need to fully stock a kitchen with herbs and spices. They also carry a large selection of Penzey's blended seasoning mixes, many of which are salt free. From the French classics like Fines Herbes and Herbes de Provence to Penzey's favorites like Forward and Northwoods Seasoning, Bicentennial Rub and Rocky Mountain Seasoning, you will find exactly what you're looking for to make your recipes perfect.

It's been a few years since I signed up for the catalog. It's my favorite thing to get in the mail. There is always a coupon for a free product, often times it's a brand new product like a new seasoning blend, and once in a while it's Pick Your Favorite. This time around it's your choice of four different spices/blends in a new larger 3/4 cup sized resealable bag. The catalog is filled with all the amazing products they carry and interesting stories about folks who cook with the herbs and spices, including recipes. I've made many different foods from these recipes and enjoyed them all.

This trip to Penzey's I made a shopping list ahead of time. I needed a few things to complete some recipes I'm working on. Mustard seeds, for the new mustard recipes I have been playing with and can't wait to try, chipotle peppers for a home canned version of chipotle peppers in adobo sauce, and of course a few things that accidentally ended up in my basket. How did that happen?

Now the recipes in the catalog are really great. From a very simple grilled chicken to more complicated curries and baking recipes, there is something for every skill level and they are all from other Penzey's users so every month it's more cooking magazine than catalog, plus the stories are very interesting and fun to read. In this current catalog there is a super fast chicken recipe that anyone can make, and the picture......is so mouth watering!

Grilled Northwoods Chicken
recipe from Penzey's

4 boneless skinless chicken breasts
Northwoods Seasoning
2 tsp olive oil or cooking spray

Pound the chicken breasts evenly until they are about 1/4 inch thick, Sprinkle liberally with Northwoods Seasoning on both sides. Cover and refrigerate up to an hour.

Rub the grill lightly with olive oil or spray with cooking spray. Heat the grill to medium high heat. Place the chicken on the grill and cook until lightly browned, about 3-5 minutes. Turn the chicken and cook until browned on the other side, another 3-5 minutes. Serve with grilled aspargus.

Isn't that easy? What a great weeknight dinner when you're just too tired to do much. I like making these chicken breasts, slicing them, and keeping them on hand for tossing on a salad for a quick lunch. Grilling also means a lot less cleanup, but if you don't have a grill you can saute these chicken breasts just as easily in a skillet. Now head over to Penzey's! They offer online shopping if you don't have a store nearby.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

My First Food Truck- The Outside Scoop

Finally! I got to experience my first food truck! A while back I talked about food culture. Food trucks definitely have made an impact on food culture. Des Moines has a new and growing food truck scene and I am so glad to be here to experience it from the ground up. Lots of other cities have HUGE food truck followings. Austin, Portland, Los Angeles, New York- and loads of others- have swarms of fans who follow their favorite trucks on social media to see where they are setting up every day, and loads of people who see the trucks as a great way to try something new and totally different.

photo from The Outside Scoop's Facebook page

Like I said, Des Moines is a little bit late to the party, but our local trucks are more than making up for it. From the humble taco trucks to some pretty upscale menus and clever food carts it's a fast growing part of the culinary scene here. The city has been craving something new and food trucks are the answer. Lunchtime in downtown is  food truck heaven. Every day the different trucks post on social media where they plan on setting up for lunch, and later in the day as well- some as late as bar-closing time. Some trucks and food carts have "residencies" at local breweries and clubs, setting up in the parking lot and giving patrons some great food options. Works well for everyone- the trucks are making money, the bars don't have to have kitchens and the customers don't have to go somewhere else for something to eat. Just step outside.

I couldn't wait to get to the window- my first food truck!
(this is an unknown coworker)

Some of the big employers, including mine, often contract with food trucks to visit office complexes over the lunch hour as a convenient lunch option. The other day our company had a visit from The Outside Scoop. Based in Indianola, The Outside Scoop has a slogan- Small Batch....From Scratch, and their ice cream is beyond delicious. Owned by Joe Doering, this ice cream shop prides itself on it's small batch recipes that utilize as many locally sourced products as it can. The custom recipes include real chocolate, homemade baked goods, real fresh fruits, and no additives like emulsifiers or stabilizing ingredients. I can tell you, after tasting this ice cream personally, you can TELL this stuff is free of all those chemical ickies that are in the commercially made mass produced stuff in your grocer's freezer. Their menu is a rotating selection of about sixty flavors.

So The Outside Scoop has a storefront in Indianola, and at some point Joe decided to expand his venture and join the food truck scene. This was an awesome decision. The pretty pink Outside Scoop truck looks like it's got fudge sauce drizzling down, and pays homage to downtown Des Moines, known as The Loop, with "Scoopin' the Loop" proudly displayed on the truck. As I said, the truck paid a visit to our office the other day and it was a very very popular break spot for all of us. The sun was shining and it was a warm late summer day- perfect for an ice cream break. The truck had a great selection of flavors that day- vanilla bean, chocolate brownie, blueberry lemonade, pumpkin, salty caramel, strawberry sorbet, snickerdoodle and nutter butter. I could not resist the salty caramel, a fact that is well known by my friends and family. If it says salted caramel I am going to want it, and it was heavenly. So creamy, so smooth, good caramel flavor, not excessively sweet, and every once in a while I'd get a hint of salty flavor. I don't know they did it, but it was incredible. The ice cream definitely had that homemade consistency- I can't really describe what I mean by that, it was just icy and creamy and there was no "fatty" feeling in my mouth after eating it, like you get with some ice cream brands. I wish I could have tried more flavors that day but you can bet I'll be following these guys around.

Stay tuned for more food truck adventures as we visit all the Des Moines food trucks and food truck events.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."