Deuce Cities Henhouse

Sweet Potato Bisque with Bleu Cheese Croutons

Hi. Make this. That's right guys, I'm back with another recipe, sorry. I know, I know, there have been a lot of food posts lately, but give me a break. I'm in a crazy nesting way, squirreling away and canning stuff for the winter. Our fridge is full to the brim with the last of the CSA winter veggies, it would be a waste not to use 'em all up. Considering I have about a bizzillion jillion sweet potatoes, I was really happy to find this delicious recipe. There is a thin line between sweet potato soup and baby food, the key is to make it spicy. Babies happen to hate spicy stuff, so adding cayenne pepper will make it totally palatable for grown people. Put some bleu cheese croutons on top and your six year old will go eat dinner in the other room, cause your soup is just so stinky and delicious. Seriously, can you really go wrong with bleu cheese croutons? Nope. I'm making this again next week. Believe that.       Sweet Potato Bisque with Bleu Cheese CroutonsRecipe from Driftless Organics Ingredients: ▼ 4 medium sweet potatoes, peeled & cut into 1” chunks ▼ ⅛ – ¼ tsp cayenne pepper ▼ 1 tbsp olive ▼ 2 tbsp butter ▼ 1 large onion, diced ▼ 2 cloves garlic, minced ▼ 1 tsp dried thyme ▼ 6 cup chicken or vegetable stock ▼ 1 cup half & half ▼ Freshly grated pepper & nutmeg ▼ 1 cup stale French bread, cubed ▼ 2 tbsp olive ▼ 1⁄4 c. crumbled blue cheese Get the Scoop [...]
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in Eats

The Prettiest Bottle of Gin, Ever

Look what I see buddies, it's the prettiest bottle of gin ever made, and it's made right here in Minnesota. Can you even believe it? Goodbye Hedricks, hosta la vista Bombay Sapphire, from this day forward I'm shacking up with Solveig Gin. I promise there will never be another bottle of gin sitting on my bar cart - except for the raging parties, then I'll bring out the cheap stuff, har har. Our good pals, Matt and Katie brought us this pretty bottle as a hostess gift a couple of weekends ago. I was smitten by the bottle of course, but even more happy to find out about this brands local roots. Based in Northern Minnesota's Skane Township, right near the Canadian border, Far North Spirits Distillery started farming and production a year ago. Hazlet Winter Rye seed is planted and harvested up on the family farm, (now in it's fourth generation of farmers) and harvested and distilled in the same area. Bringing craft spirits from farm to glass, including bourbon, rum and of gin. You can find Solveig gin at many local Twin Cities liquor stores, as well as in New York, New Jersey and North Dakota. Skol!       Fancy Gin & Juice Recipe (for 1 cocktail) ▼ 2oz Solevig Gin ▼ 1oz Rosemary Simple Syrup ▼ 2oz Carbonated Grapefruit Juice ▼ Rosemary Sprig Garnish To make simple syrup combine 1 cup water, 1 cup sugar and 4 sprigs rosemary. Bring to boil and let steep for 45 minutes. Fill chilled cup with ice, add Get the Scoop [...]
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in Cool Things, Eats

Peeñed Up Jam

Hey Guys! My favorite thing about fall is very intensive meat and cheese boards, ya know what I am saying? Very delicious and fatty meats hanging out with lots of stinky cheeses, and a suitable amount of beer to wash it all down. My usual platters consist of tons of arugula, spicy mustard, pickled veggies, maybe a piece of fruit or two, butt loads of crostinis and some sort of sweet and savory jammy jam. Last winter our good buddy Matt, gifted us the best homemade cheese accouterment ever! Guys I'm about to share with you "Uncle Matt's Peeñed Up Jam" recipe. Oh man, my eyes are watering just thinking about it, partly because I'm crying out of love and adoration, and partly because my house is full of habanero fumes and my eyeball skins are big babies. Anyway, just get wild with your cheese plates, you guys!       Peeñed Up Jammy Jam Ingredients: ▼ 1 1/2 lbs sweet peppers, cut into 1-inch pieces (6 cups) ▼ 2-3 red habanero peppers ▼ 1 cup apple cider vinegar ▼ 3 tablespoons Sure-Jell less pectin ▼ 3 1/4 cups sugar ▼ 1 tablespoon unsalted butter ▼ 3/4 teaspoon salt Sterilize jars and lids: Put empty jars rings, and rings on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Keep jars and lids submerged Get the Scoop [...]
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in Eats

CSA Recipe : Veggie Thai Salad

TGIF, dudez! This is probably one of the last CSA recipes of the season and it's a good one, maybe even the best. You just have to make it! Things about it that rule, the dressing is so tyte and delicious, I would even make a little more of it next time and add even more sriracha. The sweetheart cabbage is a fantastic compliment to the kale adding the perfect snap of bitterness. You know how good cabbage is for you, right? It is full of vitamin K and anthocyanins that help with mental function (which I need a lot of) improving your defense against Alzheimer’s disease, and dementia. I love cabbage and even make my own kraut (i'm a whole lot of german), I eat a little every day, cause this girl's gotta poop (tmi, sorry)! Chick peas are totally the best and provide tons of fiber - 2 cups give you a wholes day worth. Isn't it pretty? If this salad were a lady it would be a total babe, just look how beautiful it is! A total winner, and you should make it!       Kale, Broccoli & Cabbage Thai SaladRecipe from Driftless Organics Ingredients: ▼ ½ head of sweetheart cabbage, thinly sliced ▼ 1 bunch of kale, thinly sliced ▼ 1 red shallot, chopped ▼ 1 cup bell pepper, thinly sliced ▼ 2 carrots, peeled and thinly sliced ▼ 1/2 head or broccoli, chopped up into bite sized pieces ▼ 1 tbsp cilantro, chopped ▼ 1 (15 oz) can chickpeas, rinsed and drained Thai Dressing ▼ ¼ cup peanut butter ▼ juice of 2 limes Get the Scoop [...]
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in Eats

CSA Recipe : Watermelon & Cucumber Salad

Hello budz! I know I keep saying I am 'so busy' all the time, but I promise I will shut up about it soon. Life will be more relaxed after this week is over, and then I promise that I will begin to chat about new Ikea catalogs, my bedroom tanker project and other crap like that. I hope you don't hate me for dumping a bunch of non-housy posts on you and being very slow to respond to your great comments (I will I swear it) but this last month has just been nuts! July has been full of birthdays, bridal parties, weddings, cabins and CSA boxes. So before you decide to never come back and visit me again, let me share one more CSA recipe (because it's super good and it's one of my favs) and then I'll be back with some new home content. In case you didn't know - My name is Alison Allen, and I am a watermelon addict. I have a refrigerator full of sliced watermelon all of the times. I eat it everyday as a snack, every morning with breakfast and late at night, whoops. When this recipe showed up in our veggie box this week I was amped, and it didn't disappoint this watermelon lova. Did you dawgs know that watermelon can be served up in a super savory fashion with a little salt, pepper, olive oil and citrus? It's the best - not kidding. Don't forget that watermelon isn't all sugar and water it's actually made up of lots of good nutrients and provides a high amount of vitamins, minerals and antioxidants for a low amount of calories, blaow. This recipe is topped of with some highly fancy and very french chiffonade chopped Get the Scoop [...]
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