Sundays with Stephanie

4th of July recipes including Potato Salad, Elote, Brisket, Ribs, and Strawberry Ice Cream Pie with Lemon Oreo Crust, Chimichurri, Galette, and Fruit Buckle

Happy Early 4th of July from the shores of Burntside Lake. It's a bit overcast and chilly, but Stanley and I have a great view.

Speaking of the Cabin… The “True North Cabin Cookbook Vol. 2” is being released September 2, and we have some fun events to join us at to get your book.

I am working on events for the new “True North Cabin Cookbook” Vol 2. You can stay tuned to the newsletter for all the events.

The launch party is hosted by Jason Matheson on 9/21, 1-3 pm Get your tickets here.

The first cooking event is cooking with me at Cooks Of Crocus Hill on 10/28 6-8 pm. Get your tickets here

A book signing and meet and greet will open at The Abundant Kitchen on July 1 for October 25, 12-2.

I find myself with two weeks of cabin time. I had originally scheduled eye surgery during this time and cleared my schedule, but the surgery got moved to March, so I will regroup then. The silver lining of the surgery being moved is that I get to spend two weeks at the cabin.

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We have a few more days with me, Kurt, and his mom, Dolores, before Ellie and Kate join us for the holiday with the parade, rhubarb custard pie, parties, and pontoons. I have never had two consecutive weeks at the cabin, so while I don’t know how to avoid work altogether, I am scheduling fun things each day.

I have started a book called The Sicilian Inheritance ahead of my October trip to Sicily. I listened to a book while weeding my #ElyHiltopGarden called Atmosphere by Taylor Jenkins Reid about two Lesbian astronauts.

The book was fine, but it reminded me that not so long ago, and again today, the idea of two women in a loving, committed relationship is somehow perceived as being wrong. The astronauts had to hide their relationship or risk losing their jobs at NASA. I am forever grateful that we have Kate in our lives and that Ellie has found a partner who gets her, makes her laugh, and sees both the silly and serious sides of her. They love their house, video games, and cooking. Happy Pride, girls and anyone who celebrates. Love is indeed Love.

Ellie sent me this video this week of her using the berry syrup she made from the service on a salad. Hurry and harvest if you want to try it the birds love these berries.

Yesterday, we took advantage of a chilly, windy day and went to lunch at Insula in Ely, an excellent spot for lunch and dinner, celebrating their 10th anniversary.

I wrote a guide on what to do in Ely a while back, which can be found here.

What I am Cooking:

I love to cross-hatch eggplant and serve it often with chili crisp or a quick *Gochujang spicy sauce. In this recipe, I used Chimichurri. (See the recipe below, offered exclusively to Substack subscribers. Remember, there are 80 recipes there that are found only here or in a book for Sunday Subscribers.)

To prepare you halve the eggplant lengthwise. Make shallow cuts in a crosshatch pattern on the flesh side. Sprinkle the eggplant halves with kosher salt and let them rest for 15 minutes. Pat eggplants dry using paper towels.

Cook the eggplant flesh side down in olive oil for about 5 minutes, until the bottom is browned. Flip the eggplant and place in a preheated oven. Transfer the skillet to the 450-degree preheated oven. Roast the eggplant for 25-30 minutes until tender.

For this version, I used a Chimmichurri sauce as a topping and served the eggplant on a bed of Greek yogurt seasoned with a teaspoon of salt and a clove of garlic grated on a microplane. I spread the yogurt on a platter, followed by the eggplant, the Chimmichurri, and chopped cilantro. It was so delicious, and the next day I pureed the eggplant and yogurt leftovers with another handful of cilantro for a dip we served with Naan.

Here is the Recipe:

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Do you like getting fresh new ideas for recipes each week. Subscribe now and get a Wednesday Recipe email an enhanced Sunday edition email with more recipes, plus the Dishing With Stephanie’s Dish Podcast emails on Fridays 2x a month, and be the first to get invitations to Stephaniesdish Dish events.

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Cross-Hatched Eggplant drizzled with Chimichurri on a bed of seasoned yogurt

Ingredients

For the eggplant

• 2 g1obe eggplants

• 2 teaspoons kosher salt

• 2 teaspoons olive oil

For the Seasoned Yogurt

• 1 1/2 cups plain greek yogurt

• 1 teaspoon kosher salt

• 1 large garlic clove microplaned

• 1 teaspoon lemon juice

Instructions

For the Eggplant

• To prepare you halve the eggplant lengthwise. Make shallow cuts in a crosshatch pattern on the flesh side. Sprinkle the eggplant halves with kosher salt and let them rest for 15 minutes. Pat eggplants dry using paper towels.

• Cook the eggplant flesh side down in a cast-iron or oven-safe pan in olive oil for about 5 minutes, until the bottom is browned. Flip the eggplant and place it in the preheated oven. Transfer the skillet to the preheated oven at 450 degrees. Roast the eggplant for 25-30 minutes until tender. Meanwhile, make the chimichurri and prepare the yogurt

For the yogurt

• Place a cup and a half of yogurt in a bowl.

• Season with a teaspoon of salt, a clove of garlic grated on a microplane, and a squeeze of lemon juice (about one teaspoon), and combine.

To assemble

• Spread the yogurt on a platter, followed by the eggplant, the chimichurri, and garnish with chopped cilantro.

I blended the leftover eggplant and made a dip that i topped with a shwish of olive oil!

Gochujang Spicy Sauce

Ingredients

• 3 Tbsp Gochujang chili paste

• 2 Tbsp soy sauce

• 2 Tbsp rice vinegar

• 1 Tbsp honey

• 1 medium clove of garlic grated on a microplane

• 1 teaspoon ginger grated on a microplane (you can sub in garlic powder)

• 1 teaspoon sesame oil

Instructions

• Whisk ingredients in a bowl and serve. The longer it sits the more the flavors meld

What are other things you can use the Chimichurri for?

1. Mixed into Mayonnaise as a sandwich spread

2. Tossed with warm potatoes, lemon juice, and a bit more olive oil for a fresh potato salad

3. Drizzled over grilled pizza as a condiment

4. Paired with grilled ciabatta bread, burrata and a fresh tomato salad

5. As an egg condiment for fried eggs

6. Mixed into pasta, grains or rice or like you would a pesto

7. As a dressing for a white bean salad

8. As a salsa for fish tacos

9. As a drizzle sauce for grilled vegetables and peppers

10. As a salad dressing with mixed fresh greens or added to buttermilk to make a green goddess salad dressing

4th of July is around the corner…

Here are some of my party potluck favorites!

Mains:

Green Goddess Dressing marinated chicken thighs

Dolores Barbecue Brisket

Grilled Ribs with Korean Chili Sauce

Salads:

35 Potluck Salads all listed here

Sides

Janices Potato Salad

Elote Corn on the Cobb

Meaty Chili Baked Beans (great as a hot dog chili!)

Dips and Apps:

Cold Pickle Chip Dip

Sadies Smoked Whitefish Dip will be on my menu, but I'm substituting smoked salmon.

Desserts

Strawberry Ice Cream Pie with Lemon Oreo Crust

Peanut Butter Fudge No Churn Ice Cream Pie

Fruit Buckle

Pie Dough for Fruit Galette

Rhubarb Custard Pie

When I get home, I’ll be taking part in Restaurant Week, which takes place from July 14 to 20. Some great menus have been posted, including:

• Baldamar in Roseville has a beautiful 3-course meal with a Caesar Salad, Filet, and Dessert for $50

• Guilia in the Hotel Emory has a delightful $30 brunch

• The Veuve Cliquot Summer House Dining Experience at the Westin in Edina is $50 for a 4-course fancy Summer soiree

• Tilia is one of my favorite cozy South Minneapolis Bistros.

• Holman’s Table is an underrated restaurant in the tiny St Paul Airport, and its mid-century vibes are fun

What I Recorded:

Looking for the perfect Lemonade for the 4th of July?

Next week, “Taste Buds With Stephanie” has a new Hot Dog Episode! It’s such a fun one! Follow the show on social media on Facebook or Instagram

Next week, “Taste Buds With Stephanie” has a new Hot Dog Episode! It’s such a fun one you have to check it out!

Until then… enjoy Cocktail Wizards with our friends at Tattersall Distilling.

Get a Bottle of the Aronia Gin we watched being made…

Get the delicious Roasted Shrimp appetizer I made in the episode, and the Marinated Olives or Walnut Infused Vermouth

Bonus Recipe:

I know its Summer and we dont usually post recipes for soup but… its been cold in the North Woods the last week and I made Easy Black Beans as a side for Chicken Enchiladas and Steaks. Whether you go Easy Stove Top or Instant Pot I have your recipes here: