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Photo by Robb Long
Jeffrey Hetzberg and Zoe Francois whip up some doughnuts from their new book.
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You’ve got time to make the doughnuts
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By Tricia Cornell
Homemade doughnuts for breakfast. On a weekday morning. The kids thought I had gone crazy, but they weren’t about to do anything to jeopardize their good fortune. Instead they climbed into their seats and grabbed a doughnut for each little hand before thinking to ask how many they could have.
“Go ahead! Take two!” I said. Far too chipper for 7 a.m.
“Mama’s definitely lost it,” I heard the big one say to the little one. He just shrugged his shoulders and chewed.
But I had them fooled. Those two little doughnuts may have been coated in sugar, but they were also packed with vitamins and fiber. The dough I made the night before included ample servings of whole-wheat flour and pureed pumpkin. Then, with about 45 minutes of rolling, cutting, frying and clean up, I had hot doughnuts waiting for the family and a big box ready to bring to colleagues at work.
The recipe is one of more than 100 in a new cookbook by Southwest residents Jeffrey Hertzberg and Zoë François called “Healthy Bread in Five Minutes a Day.” Hertzberg is a doctor who years ago went on a personal quest to recreate the hearty, crusty bread he remembered from his childhood on the East Coast. François is a pastry chef with a professional appreciation for the magical things flour and water can do. Both have small children at home and neither has a lot of time to spare in the kitchen.
Their crusade to put high-quality bread on America’s dinner tables — if not every day then as often as possible — began with their first book, “Artisan Bread in Five Minutes a Day,” published in 2007. The book flew off the shelves and area bookstores had to tell disappointed holiday shoppers that it was on back-order.
The basic principle is simple: Instead of rounds of kneading and rising, you give the dough plenty of water and plenty of time. You mix up the ingredients in a single big batch and store it in the refrigerator for up to two weeks (less for doughs with egg, fruits, or vegetables). When you’re ready for bread, you scoop out a hunk, let it come to room temperature, and bake. Hot bread on the table less than an hour and a half from when you walk in the door.
This time around, Hertzberg and François have added whole grains, fruits and vegetables, and gluten-free flours to the mix. There are a few ingredients that may be new to your pantry — vital wheat gluten is essential — but if you’re going to be eating fresh bread every day, your doctor will be glad to hear it’s whole-grain.
And if you’re going to be eating doughnuts on a weekend morning, they might as well be François’s “Indian-Spiced Whole-Wheat Doughnuts” made with pumpkin brioche dough and rolled in cardamom, cinnamon, ginger and clove. You’d be crazy to make them absolutely every morning, but don’t think it hasn’t occurred to me to try.
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Art beat // Closing and opening
By Dylan Thomas
Art of This leaving current space, but won’t cease to existLYNDALE — A few weeks before they planned to shutter their Nicollet Avenue art space for good, John Marks and David Petersen of Art of This Gallery reflected on “Open Summer,” their ongoing, open door, last blast summer project. A free-for-all residency program that eventually enrolled 80-some artists, the slowly percolating “Open Summer” was building steam as it headed into its, and the gallery’s, grand finale at the end of August. And for all the potential pitfalls in telling some seven dozen people where the gallery key is hidden, about the worst thing that happened all summer was when someone spilled salsa in the refrigerator and never cleaned it up.
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On the mat // Green yogis in Linden Hills
By Sarah McKenzie
Devanadi Yoga, a new studio near Lake Harriet, is a trailblazer in the local yoga community. The small 525-square-foot studio, tucked behind the Bruley Center on West 43rd Street in Linden Hills, is the first yoga studio in the state to be certified by the Green Yoga Association for its environmentally friendly efforts. The studio’s green practices include using non-VOC paint, controlling the thermostat to keep the building energy efficient and encouraging students to walk, bus or bike to class. Tanya Boigenzahn Sowards, studio director/owner of Devanadi Yoga, said being green is “core value of the studio and it ties back to the yogic philosophy of doing no harm.” “Minneapolis frequently ranks as one of the top green
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Everyday gardener // Q&A
By Meleah Maynard
Struggling tomatoes, rain barrels and rootbound plantsEven though spring started in earnest in March this year, it still seems like summer is going by too fast. So, fast, in fact, my inbox has been a bit stuffed with questions. As always, I’ve replied directly to people who asked for help with various things. But here in the column I’m going to cover some of the questions that seem likely to be of interest to a lot of gardeners. By far, the questions I’m getting most are about tomatoes, so I’ll start there. Q: My tomato plants look good and have a lot of flowers, but I’m not getting a lot of fruit this year. What’s going on?A: It’s been too hot for tomatoes to set fruit
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Flavor // A smokin’ sensation on Nicollet
By Carla Waldemar
If you’re wondering what caused the traffic stand-still on South Nicollet the other evening, let’s just say I should have kept my window shut. When passing cars got a whiff of possibly the best aroma in the galaxy — I’m talking about barbecue, of course — they halted to demand, “Where’d you get that?” At C&G’s, of course. Greg Alford launched C&G’s Smoking Barbecue exactly a year ago; the anniversary balloons in the otherwise-Spartan, clean-as-a-whistle hole in the wall provided the only touch of whimsy in this serious business. Greg was born in Louisiana, which may explain his superior taste in food. He grew up in Detroit, one of 12 kids whose mamma set him to cooking when he was 5, he
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Wild city // Eating the yard
By Mary Jean Port
I love August. It is so lush. All summer, as I nurse the garden along, I anticipate these eating days. We now have too much of everything: tomatoes, green beans, heat, humidity, and also thunder, for those of us who have a dog frightened by it. I have been working our piece of ground for 14 years, and have good soil to show for it. Back when we first started, my husband was more of a lawn guy. He liked the idea of a garden, but drew a line in the grass with his toe. Don’t dig up anything beyond here, he said. So I dug my first of what are now 10 beds, and planted the pumpkin right on his line. The vines ran out of the garden and took over the whole backyard. My husband good-naturedly threw up his hands. We started with vegetables, and
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Kid rock
By Sam Lane
Twin Town Guitars hosts a camp that gives young musicians a chance to play and perform in a bandMore than 60 excited, camera-toting fans packed Cause Spirits and Soundbar on a warm August afternoon waiting for two headline bands to take the stage. The hotly anticipated musicians weren’t well known. They weren’t 20-somethings trying to strike a record deal. They weren’t middle-aged men trying to relive their youth. They were kids, ages 8–17, who spent prior weeks at Twin Town Guitars, 3400 Lyndale Ave. S., preparing for their first concert. In an economy where budget cuts deal constant blows to public school music programs, the owners of Twin Town have spent the last three summers providing a haven for aspiring
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